Kidney Bean Salad

This kidney bean salad combines zingy flavors with a ton of crunchy and fresh elements. It’s a medley of healthy raw veggies and tasty kidney beans enveloped in a light apple cider and olive oil dressing.

Typically, salads are not the kind of dish you make ahead. But this salad breaks the rules. Curiously, the longer it sits, the better it tastes.

The Perfect Make Ahead Salad

Kidney bean salad is perfect to make during the week when you’re pressed for time. There is zero cooking involved and the fridge takes care of developing the flavors for you – making this salad meal planning friendly.

In just 4 steps it’s done – simply julienne the veggies, prepare the dressing, toss it all together and let the flavors do it’s thing overnight.

The next day you’ll bite into a salad with big flavors, lots of crunch and fresh components. And with 16 grams of vegan protein per serving, it packs a fair amount of nutrition.

Vegan crunch kidney bean salad piled high in a bowl and garnished with fresh parsely.
When left to marinate overnight, the kidney bean salad develops a ton of flavor and manages to retain a crunch factor.

Kidney bean salad is a versatile make-ahead dish. Enjoy it as a main meal or as a side dish.

The thing I love most about this recipe is that it eats well with any type of bean – pinto beans, chickpeas, black beans, butter beans, you name it – and you can use whatever fresh vegetables you have on hand. The options to create a different salad each time you make the recipe are endless. Try making it for yourself to discover your favorite combo.

Looking for more exciting salads to make? Try my other go-to recipes:

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