Ingredients
- 2 cans (15 ounces each) red kidney beans, drained and rinsed
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Instructions
- Drain and rinse the kidney beans thoroughly under cold water and allow them to drain completely.
- In a large bowl, combine the beans, red onion, celery, green bell pepper, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, sugar, salt, black pepper, and garlic powder.
- Pour the dressing over the bean mixture.
- Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir before serving and adjust seasoning if needed.
Notes
- For a three-bean version, substitute one can with chickpeas and one with cannellini beans.
- Soak chopped onion in cold water for 10 minutes to reduce sharpness.
- The salad tastes better after chilling for several hours or overnight.
- Stir well before serving as dressing may settle.
- Freezing is not recommended due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
