Ingredients
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/3 cup white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Finely chop the red onion, celery, and green bell pepper into small, even pieces.
- Drain and rinse the kidney beans under cold water and transfer them to a large mixing bowl.
- Add the chopped vegetables to the beans and gently toss to combine.
- In a separate bowl, whisk together the white vinegar, olive oil, sugar, salt, black pepper, garlic powder, and paprika until well combined.
- Pour the dressing over the bean mixture and stir gently to coat evenly.
- Add the chopped parsley and toss lightly.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Stir before serving and adjust seasoning if needed.
Notes
- Soak chopped onion in cold water to reduce sharpness if desired.
- Chilling enhances flavor—longer resting time improves taste.
- Use apple cider or red wine vinegar for a flavor variation.
- Add hard-boiled eggs for extra protein.
- Pickle relish can add a sweet tangy twist.
- Chickpeas or small red beans can replace kidney beans.
- Add cucumbers, tomatoes, or olives for more texture and color.
- Store in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
