Here is an exciting recipe for kidney bean salad with lemon dressing. Along with the kidney beans, we are adding chickpeas, cucumber, onion, celery, and garlic to this comforting salad. This recipe is very similar to a Lebanese bean salad with few extra ingredients.
The lemon and parsley dressing tastes like a kick in the mouth, in the best way. Use canned kidney beans and chickpeas to make this salad quickly. Otherwise, for a more flavorful salad we recommend using dry beans and cooking before making the salad.
The kidney bean salad is perfect for serving with pita bread. Homemade hummus will be a great addition to make a delicious meal full of nutrients. Pack the pita bread with kidney salad and enjoy lunch away from home.
Ingredients
- 2 cans (15 ounces each) red kidney beans or 3 cups cooked kidney beans
- 1 can (15 ounces) chickpeas or 1 ½ cups cooked chickpeas
- 1 small red onion, diced
- 2 stalks celery, sliced in half
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon salt
- Small pinch red pepper flakes
How to make kidney beans salad
Drain and rinse the kidney beans and chickpeas. Combine them in a large bowl along with onion, celery, cucumber, parsley and dill.
For lemon dressing: add olive oil, lemon juice, garlic, salt and pepper flakes to a bowl and whisk together.
Pour the lemon dressing over beans salad and toss thoroughly to combine everything.
Serve immediately for optimal flavor or chill in the refrigerator for few hours. You can store the leftover salad in the refrigerator for several days.
Kidney Bean Salad Recipe with Lemon Dressing
Ingredients
- 2 cans (15 ounces each) red kidney beans or 3 cups cooked kidney beans
- 1 can (15 ounces) chickpeas or 1 ½ cups cooked chickpeas
- 1 small red onion, diced
- 2 stalks celery, sliced in half
- 1 medium cucumber, peeled, seeded and diced
- ¾ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill or mint
- ¼ cup olive oil
- ¼ cup lemon juice (about 1 ½ lemons)
- 3 cloves garlic, pressed or minced
- ¾ teaspoon salt
- Small pinch red pepper flakes
Instructions
- Drain and rinse the kidney beans and chickpeas. Combine them in a large bowl along with onion, celery, cucumber, parsley and dill.
- For lemon dressing: add olive oil, lemon juice, garlic, salt and pepper flakes to a bowl and whisk together.
- Pour the lemon dressing over beans salad and toss thoroughly to combine everything.
- Serve immediately for optimal flavor or chill in the refrigerator for few hours. You can store the leftover salad in the refrigerator for several days.
