- 2 cups of cooked kidney beans or one 15-ounce can, drained and rinsed
- 1 medium red onion finely chopped
- 1 red bell pepper diced
- 1/4 cup fresh parsley chopped
- 1/4 cup mayonnaise adjust to taste
- Salt and pepper to taste
- 2 tablespoons of white vinegar or lemon juice for a zesty variant
- Optional: 1 clove garlic minced, for an extra kick
- Optional garnish: avocado slices or hard-boiled egg slices.
- Variations: Feel free to add cucumbers tomatoes, or even corn to add more freshness to your salad.
Preparation:If using dried beans: Rinse 1 cup of dried kidney beans in cold water.Soak them overnight in a large bowl with enough water to cover them by a few inches.Drain and rinse the beans, then transfer them to a large pot. Cover with fresh water, bring to a boil, reduce heat, and simmer until beans are tender—about 1 to 1.5 hours.Drain and allow to cool before adding to the salad. For fresh ingredients:While the beans are cooling, dice the red onion, bell pepper, and parsley as directed in the ingredients list. Step-by-Step Recipe:In a large mixing bowl, combine the cooled kidney beans, chopped red onion, red bell pepper, and parsley. If you're adding garlic, mix it in now.In a small bowl, whisk together the mayonnaise and white vinegar (or lemon juice). To taste, season the dressing with salt and pepper.Pour the dressing over the kidney bean mixture and gently toss to ensure all ingredients are evenly coated and well combined. Adjust the seasoning if necessary.For the best flavor, allow the salad to chill in the refrigerator for at least an hour before serving.
