🥗 Mediterranean Kidney Bean Salad

 

A refreshing and nutritious salad with kidney beans, crisp vegetables, olive oil, lemon juice, and herbs—perfect as a light meal or side dish.

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Ingredients:

• 1 can (400g) kidney beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1 small cucumber, diced

• ¼ red onion, thinly sliced

• ¼ cup fresh parsley, chopped

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice (or more to taste)

• ½ teaspoon dried oregano

• Salt and black pepper to taste

• Optional: crumbled feta cheese, kalamata olives, or chopped mint

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Instructions:

1. Prep the Vegetables
   Chop the tomatoes, cucumber, onion, and parsley. If adding olives or feta, prep those as well.

2. Combine Ingredients
   In a large bowl, add kidney beans, tomatoes, cucumber, red onion, and parsley.

3. Make the Dressing
   In a small bowl or jar, whisk together olive oil, lemon juice, oregano, salt, and pepper.

4. Toss and Chill
   Pour the dressing over the salad and toss well to combine. Let it sit for 10–15 minutes to allow flavors to meld.

5. Serve
   Serve chilled or at room temperature. Garnish with optional feta, olives, or fresh mint.