Description
A refreshing and nutritious kidney bean salad.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a large bowl, combine kidney beans, cherry tomatoes, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, and salt.
- Pour the dressing over the salad and toss to combine.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Great as a side or light main dish.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Kidney Bean Salad