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KIDNEY BEAN SALAD RECIPE

This easy salad packs in the protein and flavor with just a few ingredients you always have on hand. It's an easy no-cook dish in the summer and a fast recipe for winter too!
Course Salad/ Side Dish
Cuisine American, New American
Keyword salad, side dishes, vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 6
Calories 18kcal
Author Luci Petlack

Ingredients

  • 1 15.5 oz can chickpeas rinsed and drained
  • 1 15.5 oz can red kidney beans rinsed and drained
  • 2 green onions sliced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ teaspoon fine sea salt or to taste
  • ⅛ teaspoon ground black pepper or to taste
  • 2 tablespoons crumbled feta cheese

Instructions

  • Place the chickpeas, kidney beans, and green onions in a medium bowl. Stir well.
  • Add the lemon juice, oregano, salt, and pepper. Stir to combine all ingredients.
  • Transfer to a serving bowl. Top with feta cheese. Refrigerate until ready to serve.

Notes

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Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 163mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.2mg