Description
A refreshing and nutritious kidney bean salad.
Ingredients
Scale
- 2 cups cooked kidney beans
- 1 cup chopped bell peppers
- 1/2 cup chopped red onion
- 1/2 cup corn
- 1/4 cup chopped cilantro
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt to taste
Instructions
- Combine kidney beans, bell peppers, red onion, corn, and cilantro in a large bowl.
- In a separate bowl, whisk together olive oil, lime juice, cumin, and salt.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Adjust seasoning to your taste.
- Add avocado for extra creaminess.
- Serve with tortilla chips for crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: kidney bean salad, healthy salad, bean salad, vegetarian dish