Name: Honey Mustard Kidney Beans Salad with Bell Peppers and Cucumber
Prep time: 15 min
Total time: 15 min
Ingredients: 400 g 400 g canned kidney beans, drained and rinsed; 150 g 150 g mixed salad greens; 1 medium 1 medium cucumber, diced; 1 medium 1 medium red bell pepper, diced; 1 medium 1 medium yellow bell pepper, diced; 50 g 50 g fresh parsley, chopped; 2 tbsp 2 tbsp olive oil; 2 tbsp 2 tbsp apple cider vinegar; 2 tbsp 2 tbsp honey; 1 tbsp 1 tbsp Dijon mustard; 1 lemon 1 lemon, cut into wedges; Sliced red onion (optional); Cherry tomatoes, halved (optional)

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Honey Mustard Kidney Beans Salad with Bell Peppers and Cucumber

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Indulge in a vibrant and refreshing Honey Mustard Kidney Beans Salad, perfect for any meal! This salad features a delightful mix of crisp greens, colorful bell peppers, and crunchy cucumber, all topped with hearty kidney beans. The tangy honey mustard dressing ties it all together, while fresh parsley and a zesty lemon wedge add the finishing touch. Feel free to customize with your favorite greens or additional toppings - this dish is as flexible as it is delicious!

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Prep Time 15

Total Time 15

Servings: 4

Course: Lactose-Free

Cuisine: Global

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g 400 g canned kidney beans, drained and rinsed
150 g 150 g mixed salad greens
1 medium 1 medium cucumber, diced
1 medium 1 medium red bell pepper, diced
1 medium 1 medium yellow bell pepper, diced
50 g 50 g fresh parsley, chopped
2 tbsp 2 tbsp olive oil
2 tbsp 2 tbsp apple cider vinegar
2 tbsp 2 tbsp honey
1 tbsp 1 tbsp Dijon mustard
1 lemon 1 lemon, cut into wedges
Sliced red onion optional
Cherry tomatoes, halved optional

Equipment

Large mixing bowl
Chef's knife
Salad serving platter
Electric mixer or whisk
Grater for lemon zest

Method

In a large mixing bowl, combine the drained kidney beans, mixed salad greens, diced cucumber, and both red and yellow bell peppers.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
Pour the honey mustard dressing over the salad and gently toss to coat all the ingredients evenly.
Taste and adjust the seasoning if necessary, adding more salt or honey according to your preference.
Transfer the salad to a serving platter and top with chopped fresh parsley.
Serve the salad with lemon wedges on the side for an added burst of flavor. Enjoy immediately, or let it rest for a few minutes to meld the flavors.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSodium: 330mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

If you're looking for a different flavor profile, try adding in some diced avocado or crumbled feta cheese (lactose-free option).
This salad is great for meal prep! Store leftovers in the refrigerator for up to 2 days, but add the dressing just before serving to keep the greens crisp.
Feel free to switch the greens or add other seasonal vegetables for variety. Get creative and enjoy a salad that reflects your taste!

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Honey Mustard Kidney Beans Salad with Bell Peppers and Cucumber