Red Kidney Bean Salad

Kate

This kidney bean salad is perfect when you want to change up your salad routine and need a super quick and easy recipe to throw together. In just 15 minutes, you’ll have a hearty salad that you can add as a side dish to your meal or make an entrée by adding your favorite protein.

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Prep Time 5

Cook Time 10

Total Time 15

Course Salads

Cuisine Gluten-Free & Vegetarian

Servings people

Calories 376 kcal

Equipment

Ingredients

3.5 oz fresh corn kernels defrosted if using frozen
1.8 oz pea shoots
5.3 oz petit pois defrosted if using frozen
8.1 oz can red kidney beans drained and rinsed
2 TB olive oil
A squeeze of fresh lime
Sea salt
Freshly ground black pepper
Handful cilantro leaves
2.1 oz feta crumbled

Instructions

Boil the corn for 5-6 minutes until tender. Drain well and allow to cool.
Place the pea shoots, corn kernels, petit pois, and drained beans in a large bowl.
Drizzle over the olive and a generous squeeze of lime. Season with salt and freshly ground black pepper.
Toss well to combine and finish with a scattering of cilantro leaves and crumbled feta.

Nutrition

Serving: 1gCalories: 376kcalCarbohydrates: 42gProtein: 19gFat: 21gSaturated Fat: 6gCholesterol: 20mgSodium: 320mgFiber: 14gSugar: 6g

Keyword gluten free red kidney bean salad, red kidney bean salad, vegetarian red kidney bean salad