Description
This kidney bean salad combines protein-packed beans with green beans, celery, and Parmesan, tossed in a flavorful vinaigrette.
Ingredients
Scale
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar or lemon juice
- ¼ teaspoon grated garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- 2 cans (14oz each) red kidney beans, rinsed and drained
- ¾ cup (about 2 ribs) sliced celery
- ¼ 2 tablespoons red onion or green onions, chopped or sliced
- 2 cups (7oz/200 gr) green beans, cooked and diced
- 2–3 tablespoons chopped fresh parsley
- ¼ cup shaved parmesan cheese, plus more if you like
Instructions
- Make the vinaigrette: Combine all of the ingredients in a glass jar with lid and shake until emulsified or whisk them in jug or a bowl. Taste and make sure to adjust the dressing to your liking if needed.
- Assemble the salad: place the salad ingredients in a salad bowl (except the parmesan), pour the dressing over and toss until well combined and coated. Add the shaved parmesan and lightly toss again. Finish with extra shaved parmesan when it’s time to serve if you wish. Enjoy.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 12 g
- Protein: 17 g
- Cholesterol: 5 mg
Keywords: Kidney Bean Salad