Kidney Bean Salad Recipe
This recipe for kidney bean salad is perfect for a quick lunch, a make ahead side dish or a plant based meal. It's loaded with bold flavors, contrasting texture, vibrant colors.
Servings: 8 servings
Calories: 195kcal
Ingredients
- 1-15 ounce can red kidney beans
- 1-15 ounce can cannellini beans
- 5 small persian cucumbers diced
- 3 stalks celery diced
- 1 bunch radishes diced
- 1 bunch scallions thinly sliced
- 1 cup flat leaf parsley chopped
- ½ cup chopped walnuts
Lemon Tahini Dressing
- 3 Tablespoons drippy tahini
- 2 Tablespoons olive oil
- 1 large lemon zested and juiced
- 1 teaspoon maple syrup
- ½ teaspoon coarse sea salt
- ½ teaspoon white pepper
Instructions
- PREPARE SALAD INGREDIENTS: Drain and thoroughly rinse beans. Dice cucumbers, celery and radishes. Thinly slice scallions. Finely chop parsley and roughly chop walnuts.
- MAKE THE DRESSING: In a small bowl, whisk together tahini, olive oil maple syrup, salt and pepper. Zest and juice the lemon into the bowl and whisk again. Dressing will continue to thicken as it sits.
- Add all salad ingredients to a large bowl.
- Pour ½ the dressing over the salad and mix well. Taste. Add more dressing if salad is dry. Store unused dressing in tightly sealed container in the fridge for up to a week.
- Salad will stay good in tightly sealed container in the fridge for up to a week.
Video
Notes
TAHINI: Super important when you first open a jar of tahini to mix thoroughly...that's the best way to have the entire jar uniform in texture.
DRESSING: Start slow by pouring on half the dressing. You can always add more, but can't subtract.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 155mg | Fiber: 5g | Sugar: 3g