Kidney Bean Salad

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.

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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.

Ingredients

  • 2 15oz 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
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Instructions

  1. Place beans, peppers, onions and parsley in a large bowl.
  2. Add in olive oil, garlic, lemon juice and salt & pepper. Toss to combine.
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Preparation time: 10 minute(s)

Cooking time:

Diet type: Vegan

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 168

Fat: 3.5g

Protein: 9g

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

7 Comments

  1. Totally trying for dinner tonight! I generally try to do recipes “as is” the first time, but having with tacos and have to go with cilantro and lime instead of parsley/lemon. Thanks for the wonderful, healthy, side idea!!

  2. Mary Straton Smith

    Have you ever used any other beans beside kidney? Just wondering if something else might work!

    • You could use any bean you like depending on what tastes you like

    • I just made this with kidney beans and chickpeas. I only had a can of each. Turned out great!

  3. Georgann

    Are there other veggies that would go well with this? I’m not a fan of raw peppers.

    • LaaLoosh

      You could do cucumbers, celery, tomatoes, or broccoli. :)