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Kidney Bean Salad

A vibrant and nutritious salad featuring kidney beans, fresh vegetables, creamy feta, and a zesty dressing, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/4 cup olive oil (extra virgin) Adds richness and a smooth texture.
  • 2 tablespoons lemon juice Provides a tangy brightness.
  • 1 teaspoon lemon zest Offers aromatic citrus essence.
  • 1 teaspoon Dijon mustard Adds a hint of sharpness.
  • 1 teaspoon honey Adds sweetness.
  • 1 teaspoon dried oregano Infuses with earthy notes.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1/4 teaspoon black pepper Adds a subtle kick.
For the Salad
  • 1 can (15 oz) kidney beans Hearty source of protein.
  • 1 cucumber Provides crunch and refreshing flavor.
  • 1 cup cherry tomatoes Adds juiciness and color.
  • 1 bell pepper Provides sweetness and crunch.
  • 1/2 red onion Introduces mild sharpness.
  • 1/3 cup olives Adds brininess.
  • 1/2 cup feta cheese Brings creamy, tangy element.

Method
 

Preparation
  1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and pepper until smooth.
  2. Add the drained kidney beans to the dressing, gently mixing to coat. Let them sit while preparing the veggies.
  3. Dice the cucumber and bell pepper, halve the cherry tomatoes, and slice the red onion thinly. Aim for small, similar-sized pieces.
  4. In a large bowl, combine all the veggies, olives, feta cheese, and the marinated beans with dressing.
  5. Toss gently until everything is evenly coated. Transfer to a serving bowl and enjoy.

Notes

Let the beans marinate longer if possible to deepen their flavor. Use fresh vegetables for the best taste.