Growing up, I always remember my grandma making kidney bean salad, and back then, I wouldn’t come within 50 feet of it. This is because I was adamantly against the consumption of all vegetables and all beans.
Ah, how I wish my adult self could go back and tell my kid self what a fool she was!
Kidney bean salad is nothing short of delicious, and it’s loaded with hearty and filling ingredients. Each nicely sized serving packs in a ton of fiber and protein, so it really helps to satiate the appetite.
My version is dressed in a light and simple olive oil and lemon juice that perfectly complements the natural flavors of the beans and bell peppers.
And at just 4 Points per serving, this Kidney Bean Salad Recipe makes a perfect low calorie side dish for lunch or dinner. Any leftovers taste great the next day too.
Kidney Bean Salad
Hearty and filling, this kidney bean salad is simple yet beautiful and delicious. It’s packed with fiber and protein and makes a wonderful Weight Watchers side dish for lunch or dinner.
- 2 15 oz cans kidney beans, drained and rinsed
- 1 medium red onion, diced
- 1 large red bell pepper, seeded and diced
- 1 large yellow bell pepper, seeded and diced
- 1 cup parsley, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice from 2 lemons
- Salt and pepper to taste
- Place beans, peppers, onions and parsley in a large bowl.
- Add in olive oil, garlic, lemon juice and salt & pepper. Toss to combine.
Preparation time: 10 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 4 Points
PER SERVING: 168 calories; 3.5g fat; 28.5g fat; 9g protein; 8g fiber