Kidney Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of kidney beans and chickpeas with fresh vegetables, herbs, and a tangy Mediterranean vinaigrette. A protein-rich, nutritious vegan salad that is simple to prepare.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 can (15.5 oz) kidney beans (drained and rinsed)
- 1 can (15.5 oz) chickpeas (drained and rinsed)
- ½ small red onion (diced)
- ½ English cucumber (diced (about 1 ½ cups))
- 1 ½ cups cherry tomatoes (halved)
- ½ bell pepper (color of choice, diced)
- ¼ cup fresh basil (chopped)
- ¼ cup fresh parsley (chopped)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic (minced)
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 623mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.