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Easy and Delish High-Protein Red Kidney Bean Salad

Course: Main Course, Salads, Sides
Cuisine: Mexican, Vegetarian
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian
Time: Max 10 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: egg-free, gluten-free
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 2 servings
Calories: 422kcal
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US Customary - Metric

Equipment

Ingredients

  • 1 can (250 g) kidney beans (1 can = 15 oz, 435g or 250g drained)
  • ½ can (120 g) sweet corn (1 can = 15 oz, 435g or 240g drained)
  • ½ cucumber (finely diced)
  • ½ cup (15 g) parsley, fresh (or cilantro)
  • 1 spring onions
  • 3 oz (85 g) feta cheese (crumbled)

For the dressing:

Instructions

  • Well, the ingredients say everything you need to know already, but let's elaborate just in case:
  • Rinse and drain the corn and the kidney beans.
  • Dice up the cucumber and chop the cilantro or parsley.
  • Then chop the green onion. So far so easy.
  • Get a big bowl and throw in everything you rinsed and chopped. Now crumble in the feta and give it a good mix.
  • Get a small bowl and add all the ingredients for the dressing. Stir, then taste to make sure it's fine.
  • When approved, mix in the dressing to the salad.
    Kidney beans, corn, cucumber dices, parsley and feta cheese are plated in a bowl with spring onions in the distance | Hurry The Food Up

Video

Nutrition

Calories: 422kcal | Carbohydrates: 62g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 424mg | Potassium: 976mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1678IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 6mg