Recipe | Mediterranean Kidney Bean Salad

By Kiersten | Last Updated: November 14, 2013

Mediterranean Kidney Bean Salad with Lemon

Mediterranean Kidney Bean Salad
I am trying to lose weight again. It’s not so much about the weight itself, but how I feel. I just feel icky. I eat well 90% of the time, but it’s that other 10% (or the “I’ve had a bad day, better make some brownies” percent) that’s throwing me off. I need to focus on foods that are both healthy and filling again. Because if I’m full, I’m not going to want brownies. (Okay, maybe I’ll still want brownies.)

This Mediterranean Kidney Bean Salad is really simple, but it’s one of my favorite lunch recipes. When I first started Weight Watchers, I made this almost every week to have either for lunch (in which case, I’d have a larger portion) or as an afternoon snack. The protein and fiber in the beans helps you feel fuller for longer. I usually eat this on its own, but it’s also good as a filling for pita bread. This is one of those recipes that tastes better and better as the days go on, so be sure to save some for later!
Go to Mediterranean Kidney Bean Salad recipe

Mediterranean Kidney Bean Salad

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
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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.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

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.

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.} 🙂

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.

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.

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 🙂 Putting your seeds in the mail today!

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. 🙂

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!

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

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!

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