Simple & Hearty Red Kidney Bean Salad
This is a lovely fresh, meat-free salad to enjoy on its own or as part of a BBQ spread as an accompanying side dish. Try and source the best feta cheese you can afford because it brings plenty of salty flavor to balance out all the elements.
Chef’s Tips:
- If you cannot source red kidney beans, you can use any mixed beans. Some brands of mixed beans even include chickpeas, which are a great source of protein.

Red Kidney Bean Salad
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.
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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 6gCholesterol: 20mgSodium: 320mgCarbohydrates: 42gFiber: 14gSugar: 6gProtein: 19g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.