Kidney Bean Salad
High-Protein Kidney Bean Salad (gluten-free, vegan) is a healthy and flavorful 10-minute recipe. The perfect addition to any veggie bowl.
Servings: 4 people
Calories: 343kcal
Ingredients
- 3 tablespoons red wine vinegar
- 2 teaspoons mustard wholegrain or Dijon mustard
- ½ teaspoon maple syrup or coconut aminos, plus more to taste
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can red kidney beans drained and rinsed, or 1 ½ cups cooked beans
- 1 medium shallot minced
- 3 green onions thinly sliced
- ½ cup chopped flat-leaf parsley
- 1 teaspoon crushed red pepper
Instructions
- Make the marinade: Transfer the red wine vinegar, mustard, maple syrup, and olive oil to a small bowl. Mix well to combine. Add salt and pepper to taste.
- Combine: Transfer the kidney beans, parsley, green onion, and crushed red pepper to a medium bowl. Add the dressing and mix well to combine. Set aside for at least 10 minutes to marinate.
Notes
- To make the Kidney Bean Salad and Quinoa Bowl: For every 1 can of kidney beans, cook ¾ cup dry quinoa, and roast 2 chopped medium sweet potatoes (tossed in olive oil, salt, and dried herbs) at 400ºF for 25 minutes. See the full recipe for the Vegan Honey Mustard Dressing here.
Nutrition
Calories: 343kcal | Carbohydrates: 45g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 1045mg | Fiber: 11g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 6mg
