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pouring creamy tahini dressing over kidney bean salad
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Kidney Bean Salad

This kidney bean salad is packed with color, nutrients, flavor, and texture. All you need is some simple pantry ingredients and under 20 minutes to prepare this summer-ready Mediterranean bean salad recipe – perfect for enjoying at picnics, potlucks, BBQs, or as a meal-prep lunch!
Course Appetizer, Salad, Side
Cuisine Mediterranean, Middle Eastern
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 3

Ingredients

  • 1 (15 oz) can (1 1/2 cups) kidney beans rinsed and drained
  • 1/2 medium onion diced
  • 1 (130 g) bell pepper diced
  • 1 cup (160 g) cucumber diced
  • 1 cup (175 g) corn fresh from the cob or canned
  • 1 cup (150 g) cherry tomatoes halved
  • 1/3 cup olives
  • 1/3 cup parsley finely chopped
  • 1/2 cup firm vegan cheese e.g. Feta (optional)
  • 1 batch of tahini dressing

Instructions

  • You can watch the video in the post for visual instructions.
    Make a batch of this tahini dressing and set it aside.
  • Chop the veggies; dice the pepper and cucumber, halve the cherry tomatoes, and the olives can be left whole, halved, or sliced. Then add all the vegetables to a large bowl.
  • Optionally add vegan Feta (or cheese of choice) and stir to combine.
  • Pour the tahini dressing over the salad, mix, serve, and enjoy!

Notes

  • You can prepare the salad and dressing separately and store them in the fridge for up to 5 days. Add the dressing to individual portions as and when serving.
  • Tahini dressing: If you aren't a fan of tahini, you can use vegan mayo instead!
Nutrition Facts
Kidney Bean Salad
Serving Size
 
380 g
Amount per Serving
Calories
350
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
10
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
40
%
Sugar
 
16
g
18
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.