Description

This Kidney Bean Salad is a delightful blend of flavors and textures, making it a perfect quick meal for any occasion. With fresh ingredients and a zesty vinaigrette, it’s both nutritious and satisfying. Ideal for a light lunch or as a side dish at gatherings, this salad will impress anyone looking for homemade goodness.

Ingredients

Scale

2 cups kidney beans, drained and rinsed
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup fresh herbs (parsley, basil), chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups mixed salad greens
1/2 cup shaved parmesan cheese

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Instructions

Prepare the vinaigrette by combining all ingredients in a jar with a lid and shaking until well mixed, or whisk them in a bowl.
Place the salad ingredients into a bowl, making sure to exclude the parmesan cheese.
Drizzle the vinaigrette over the salad and toss until everything is well coated.
Add the shaved parmesan and give it another gentle toss.
Top with more shaved parmesan before serving, if desired.

Notes

Feel free to customize the salad with your choice of vegetables or additional protein, such as grilled chicken.
The vinaigrette can be adjusted for tanginess by altering the vinegar and mustard ratio to your preference.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 1g
Sodium: 210mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 8g
Cholesterol: 5mg