Recipes/ Vegan/ vegan recipes/ vegetarian recipes

Mediterranean Kidney Bean Salad

Mediterranean Kidney Bean Salad with Lemon

Mediterranean Kidney Bean Salad

 

This Mediterranean Kidney Bean Salad is really simple, and it’s one of our favorite lunch recipes.Β This recipe is perfect for making at the beginning of the week, to have either for lunch or as an afternoon snack. The protein and fiber in the beans help you feel fuller for longer. Mediterranean kidney bean salad great to eat on its own, but it’s alsoΒ a terrific filling for pita bread. And since the oil and lemon juice act as a marinade, this is one of those recipes that tastes better and better as the days go on, so be sure to save some for later! You may find you enjoy the flavor later in the week than you did in the beginning. But, the fresh flavor is also delicious enough that you can whip this up as a side dish for a quick weeknight dinner. Give the recipe a try and let us know how you like it in the comments below.

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Mediterranean Kidney Bean Salad

Mediterranean Kidney Bean Salad with Fork

A Mediterranean-inspired bean salad with a bright, lemony dressing.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6

Ingredients

  • 4 tablespoons olive oil
  • juice of 2 lemons
  • salt and pepper (to taste)
  • 3-15 oz. cans of kidney beans, rinsed well
  • 2 cloves garlic, crushed
  • 1 green pepper, chopped
  • 6 green onions, thinly sliced
  • 1 tbsp. parsley, chopped

Instructions

  1. Whisk together olive oil, lemon juice, salt, and pepper in a large bowl. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.

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18 Comments

  • Reply
    Madison
    September 15, 2011 at 7:28 pm

    I love bean salads, this one looks yummy. Thank you for sharing the recipe.

    Madison
    My Meddling Mind

    • Reply
      The Type A Housewife
      September 16, 2011 at 12:03 am

      Thanks! I don’t like bean salads with vinegar-y dressing, so that’s why I love this one so much. It’s so light too!

  • Reply
    Grumpy Grateful Mom
    September 15, 2011 at 8:22 pm

    This looks like a great healthy food. I eat closer to 25% junk these days. I just don’t like the way I feel when I eat bad either. Hoping to better, I say as I’m about to grab a bowl of ice cream. πŸ™‚

    • Reply
      The Type A Housewife
      September 16, 2011 at 12:02 am

      Yeah, I told my husband that I wasn’t going to buy anything bad at the grocery store this weekend and then I came home with a pint of ice cream. But it was on sale! And it was cardamom flavored! Really, I was helpless. I had no choice in the matter.

  • Reply
    Emily
    September 15, 2011 at 11:14 pm

    Girl, please stop posting this great looking recipes! You’re killing me. I’m going to make this one day for my mom & I. It looks soooo goood! {BTW…I have a Black Bean Brownie recipe on my blog, if you’re interested.} πŸ™‚

    • Reply
      The Type A Housewife
      September 16, 2011 at 12:00 am

      I’ve heard of black bean brownies! And they aren’t salty or anything? (Not that salty & sweet is a bad thing!) I’m off to check them out now!

  • Reply
    Emily
    September 16, 2011 at 12:04 am

    No, they are not salty. The texture is similar to a “fudge-like” brownie, as opposed to “cake-like”. I’ve tried baking them longer to make them more “cake-like” but without much success. If you try them, let me know how they turn out for you.

  • Reply
    BKWilliams
    September 16, 2011 at 1:25 am

    I love any kind of bean salad, but I have never tried just kidney beans by themselves. Oddly enough I put them IN lots of other recipes. Your dressing sounds so good. I will try this for sure. Thank you for sharing.

  • Reply
    BusyWorkingMama
    September 21, 2011 at 12:35 pm

    YUM! I bet the parsley gives it great flavor. We love bean salad but I haven’t tried one like this. I will test it out but I’ll probably add red onions because I love them in bean salads πŸ™‚ Putting your seeds in the mail today!

    • Reply
      The Type A Housewife
      September 21, 2011 at 1:52 pm

      Ooh, red onions would be good in this! Especially if you let it sit for a while so all the flavors combine & the onions soften a little. πŸ™‚

      So excited for the seeds–thank you! It’s perfect gardening weather right now too–low 80s/upper 70s. THIS is why we moved to North Carolina!

  • Reply
    Pam
    June 15, 2012 at 6:17 pm

    Yes, another recipe to share with my gal pal who has a very strict diet. Thanks for all you do!

    Pam

    • Reply
      Kiersten
      June 17, 2012 at 8:30 pm

      Thanks for sharing! πŸ™‚

  • Reply
    Felicity
    November 29, 2012 at 10:37 pm

    Yum I’m going to try this tonight …I needed something healthy and filling to loose this baby weight …hi in fibre too bonus!

    • Reply
      Kiersten
      November 30, 2012 at 2:20 pm

      I hope you liked it! πŸ™‚

  • Reply
    Kavi
    March 10, 2013 at 8:10 pm

    This is scrumptious! Love the flavors! πŸ™‚

    • Reply
      Kiersten
      March 11, 2013 at 10:12 am

      I’m glad you liked it! πŸ™‚

  • Reply
    Erica
    April 4, 2013 at 1:31 pm

    Out of curiosity, about how many “servings” would this recipe make? I am 20 and living on my own so this seems like a lot to me!

    • Reply
      Kiersten
      April 7, 2013 at 8:32 pm

      It makes about 6 servings. You can make it in thirds, although you’ll have some leftover ingredients.

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