This Mediterranean inspired kidney bean salad recipe is a healthy, delicious and inexpensive dish. The perfect salad that is light on calories, yet full on flavor. Kidney beans are among the highest fiber-containing legume and are also an excellent source of potassium and magnesium.
Be sure all beans are drained and rinsed no matter if beans are freshly boiled or just opened up from a can.
It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder!
3 cans of kidney beans
1 red bell pepper – diced
1 yellow bell pepper – diced
1/2 red onion – diced
1 small bunch of parsley – chopped
2 lemons – juiced
1 tbs olive oil
salt to taste
1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.
2. Mix in your diced bell peppers, onion, and parsley.
3. Drizzle the olive oil and mix well.
4. Add desired amount of lemon. I love lemon so I will use two or more lemons.
5. Salt to taste.
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Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.
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