A quick and nutritious kidney bean salad perfect for a light lunch or a side dish, packed with fresh vegetables and a tangy dressing.
Preparation time
15min
Ingredients
4 Servings
- 0.5 tsp black pepper
- 1 cucumber
- 400 g kidney beans
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp parsley
- 1 red bell pepper
- 0.5 red onion
- 1 tsp salt
Directions
Step 1
In a large bowl, combine the kidney beans, red bell pepper, cucumber, and red onion.
Step 2
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Step 3
Pour the dressing over the salad and toss to combine.
Step 4
Sprinkle with fresh parsley and serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.