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–+ servings

Smoky Chili Kidney Beans Salad with Peas and Bell Peppers

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Dive into a vibrant and nutritious bowl of goodness with our Smoky Chili Kidney Beans Salad! Packed with fresh baby spinach, sweet peas, and crunchy bell peppers, this salad is elevated by the hearty addition of kidney beans, all dressed in a smoky, chili-infused flavor that will tantalize your taste buds. Top it off with a sprinkle of fresh parsley and a dollop of yogurt on the side for that creamy touch. Feel free to mix it up by adding your favorite veggies or herbs, making this dish your own!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Nut-Free
Cuisine: Nut-Free
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g baby spinach
  • 150 g fresh or frozen peas
  • 1 medium red bell pepper, diced
  • 1 medium yellow bell pepper, diced
  • 400 g canned kidney beans, drained and rinsed
  • 50 g fresh parsley, chopped
  • 200 g plain yogurt (for serving) optional
  • 1 avocado, sliced (for added creaminess) optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Salad tongs
  • Measuring spoons

Method
 

  1. In a large mixing bowl, combine the baby spinach, peas, diced red and yellow bell peppers, and kidney beans. Toss gently to combine.
  2. In a small bowl, whisk together the olive oil, smoked paprika, chili powder, apple cider vinegar, and a pinch of salt and pepper until well combined.
  3. Pour the dressing over the salad and toss gently to ensure an even coating.
  4. Taste and adjust seasoning if necessary, adding more salt, pepper, or chili powder if desired.
  5. Serve immediately, finishing with a generous sprinkle of fresh parsley on top. If you like, add avocado slices for an extra layer of texture and creaminess.
  6. For a refreshing element, add a spoonful of plain yogurt on the side of each serving.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 12gFat: 12gSodium: 200mgPotassium: 550mgFiber: 10gSugar: 4gVitamin A: 4000IUVitamin C: 50mgCalcium: 80mgIron: 3.5mg

Notes

Feel free to substitute the kidney beans with any other beans you prefer, such as black beans or chickpeas. If you're in the mood for some crunch, add some toasted seeds or nuts (if not nut-free for your audience!).
This salad can be stored in an airtight container in the fridge for up to 2 days. The flavors will meld beautifully, but it's best enjoyed fresh for a crunchier texture.
If you like a bit of heat, toss in some diced jalapeños or a dash of hot sauce in the dressing! Enjoy making this dish your own!

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