Red Kidney Bean Salad with Lemon Dressing

Red Kidney Bean Salad with Lemon Dressing

A refreshing and protein-packed salad made with CEREN Canned Red Kidney Beans, fresh vegetables, and a zesty lemon-olive oil dressing. Perfect as a light meal or side dish.

Ingredients

  • 2 cups CEREN Canned Red Kidney Beans, drained and rinsed
  • 1 cucumber, diced
  • 2 medium tomatoes, diced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, diced
  • ½ bunch fresh parsley, finely chopped
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano (optional)

Instructions

Prepare the beans: Drain and rinse CEREN Canned Red Kidney Beans under cold water. Set aside to remove excess moisture.

Chop the vegetables: Dice cucumber, tomatoes, and red bell pepper. Thinly slice the red onion and finely chop the parsley. Try to keep all pieces uniform for a balanced salad.

Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, and oregano (if using). Taste and adjust the seasoning to your preference.

Assemble the salad: In a large mixing bowl, combine the beans, cucumber, tomatoes, red onion, bell pepper, and parsley. Pour the dressing over the top.

Toss and serve: Gently mix until all ingredients are evenly coated. Refrigerate for 15–20 minutes before serving to allow flavors to meld.

Serve: Enjoy chilled as a light main dish, or pair it with grilled meat, chicken, or fish for a complete meal.