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–+ servings

Kidney Bean Salad

Adapted from an internet recipe.
Excellent salad if you like kidney beans, after I mixed I taste tested, perfect. When chilled, it is excellent. If one does not like that much cilantro, just cut back on that. To make this vegetarian/vegan simply leave out the cheese. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

For the Salad

  • 1 can red Kidney beans, drained, rinsed, or 1½ cups you cooked, Shortcut.
  • 1 can corn, drained, or 1½ cups fresh cooked or frozen
  • ½ cucumber, diced, if small cucumber, use all of it
  • 1 cup cilantro, chopped
  • 2-3 spring onions, sliced, white and green
  • ¾ cup Feta cheese, crumbled

For the Dressing

  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1-2 teaspoons ground cumin
  • ½ teaspoon dried oregano
  • salt and pepper, to taste

Instructions
 

  • Add all the salad ingredients to a large mixing bowl and toss together.
  • In a small bowl, add the dressing ingredients and whisk, taste and adjust as needed.
  • Pour dressing over the salad and toss to coat. Place in the fridge for a few hours, serve as a side dish. This can be stored in the fridge for up to 5 days. (I chose to add the Feta cheese after this is chilled, that is why you do not see it in this.)

Notes

Shortcut: Kidney Beans (Pressure Cooker).
Variants: 1. Add halved cherry tomatoes. 2. Use black beans in place of red kidney beans. 3. For vegetarian or vegan, omit the cheese.