Colorful & Easy Kidney Bean Salad
- 30 oz. Canned Kidney Beans, drained
- 1 bunch Spring Onions, chopped
- ½ bunch Flat-leaf Parsley, chopped
- 15 oz. Canned Corn, drained
- ½ Sweet Red Bell Pepper, chopped
- ¼ c. Lemon Juice
- ¼ c. Olive Oil
- 2 T. Apple Cider Vinegar
- ¼ tsp. Salt
- Mix everything together well, careful not to crush the beans.
- Serve immediately, no need to refrigerate first as it tastes best fresh. (Or if you have prepared it ahead of time refrigerate it until needed.)
Zeynep
So SUPER easy to make!!!
Susan Sampson
Delicious way to incorporate beans into a meal.
Julene
If you’re looking for a quick and easy way to zest up these leftovers, blend the salad, squeeze some extra lemon on top, and eat it in a tortilla with lettuce, yogurt/sour cream and a sprinkling of cheese. It’s an easy way to have a burrito of sorts.
Julene
Last time I made this I cooked the beans myself and froze the extra beans in the amounts needed for the salad. This time it was suo5er easy to make. I was surprised at how quickly I was able to whip it up! (I noticed because I didn’t use canned beans I needed to add some extra salt).
Denise Good
this was a very satisfying salad and tasty too!
Jale
So glad you enjoyed it! 🙂 An extra bonus is that it looks very festive on the table