Kidney Bean Salad
Servings: 8
Calories: 111kcal
Looking for a non boring side dish? Check out this Kidney Bean Salad recipe! EASY to make with pantry staples, and great for a weeknight dinner or potluck!
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Equipment
Ingredients
- 15.5 ounces can red kidney beans , rainsed, drained and dried
- 15.5 ounces can chickpeas , rinsed, drained and dried
- 3 scallions , whites and greens, chopped
- 3 ribs celery , chopped
- 1/2 cup Plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- 1 tablespoon flat parsley , chopped
- 1 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Make sure your wet and rinsed ingredients are dry before using.
- In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, lemon zest, sugar, parsley and salt and pepper.
- Add drained and dried kidney beans and chickpeas, scallions and celery. Toss to combine.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Toss to combine before serving chilled or at room temperature.
- If you've tried this recipe, come back and let us know how it was!
Nutrition
Calories: 111kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 602mg | Potassium: 291mg | Fiber: 6g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
