Soups & Salads

Kidney Bean Salad

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Description

Looking for a non boring side dish? Check out this Kidney Bean Salad recipe! EASY to make with pantry staples, and great for a weeknight dinner or potluck!

Ingredients
  • 15.5 ounces can red kidney beans , rainsed, drained and dried
  • 15.5 ounces can chickpeas , rinsed, drained and dried
  • 3 scallions , whites and greens, chopped
  • 3 ribs celery , chopped
  • 1/2 cup plain greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon zest
  • 1 tablespoon sugar
  • 1 tablespoon flat parsley , chopped
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
Directions
  1. Make sure your wet and rinsed ingredients are dry before using.
  2. In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, lemon zest, sugar, parsley and salt and pepper.
  3. Add drained and dried kidney beans and chickpeas, scallions and celery. Toss to combine.
  4. Cover and refrigerate for 1 hour or up to 24 hours.
  5. Toss to combine before serving chilled or at room temperature.
  6. If you’ve tried this recipe, come back and let us know how it was!

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