Kidney Bean Salad Recipe

Kidney Bean Salad Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A quick and easy legume-based, Lebanese salad that is often served as a mezze dish.


  • 4 cups cooked kidney beans
  • 4 tomatoes, diced
  • 8 pieces garlic, crushed
  • 4 yellow onions, diced
  • 4 green peppers, diced
  • 4 red peppers, diced
  • 4 bunches chopped parsley
  • 4 teaspoons salt
  • 8 small cucumbers, diced
  • 4 teaspoons cumin
  • 1 cup fresh lemon juice
  • 1 cup olive oil


Mix all ingredients together in a large bowl. Serve with pitas.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.