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    Home » Recipes » Appetizers » Yummy Kidney Bean Salad From the Pantry

    Yummy Kidney Bean Salad From the Pantry

    Updated: Aug 20, 2023 by Veronica Noone · This post may contain affiliate links · 6 Comments

    bean-salad-pin

    Returning to an empty fridge after traveling is always a challenge. The husband literally wants to eat out every meal until we go grocery shopping. I, on the other hand, look at the lack of fresh foods as a challenge. What can I make from my pantry that's healthy, satisfying and fun?

    On Monday I came up with a salad using a can of beans, frozen vegetables and a quick dressing. It was simply delicious! (At least I thought so.) The 8-year-old tried it but wasn't as impressed. He stuck to his chicken and green beans for lunch. I hope one day he appreciates salads like this, but I'm not sure I would have liked it at his age either.

    Anyway, here's what I did...

    Ingredients

    • 1 15oz can kidney beans, drained and rinsed
    • â…” cup frozen peas  (90g)
    • â…” cup frozen corn (93g)
    • 1 tablespoon honey (21g)
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon lime juice
    • ¼ teaspoon kosher salt
    • 1 teaspoon dehydrated minced onion
    • 1 teaspoon dried parsley

    Instructions

    Put all the ingredients in a bowl.

    Be sure not to add the honey on top of the frozen veggies. It gets super thick and hard to mix.

    Give everything a good toss and let it sit at room temperature for 10 minutes.

    Enjoy!

    I ate it straight up but it could easily be added to a bed of baby spinach, stuffed in a pita or wrapped in a tortilla. I can't wait to have the second serving at lunch today!

    📖 Recipe

    bean-salad-featured

    Yummy Kidney Bean Salad From the Pantry

    Roni Noone
    Yummy Kidney Bean Salad From the Pantry proves you don't have to have fresh veggies to make a nutritious meal. This salad is excellent as a side dish, straight up as the main course, or even stuffed in a pita.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Any
    Cuisine Any
    Servings 2 servings
    Calories 230 kcal

    Ingredients
      

    • 1 15 oz can kidney beans drained and rinsed
    • â…” cup frozen peas 90g
    • â…” cup frozen corn 93g
    • 1 tablespoon honey 21g
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon lime juice
    • ¼ teaspoon kosher salt
    • 1 teaspoon dehydrated minced onion
    • 1 teaspoon dried parsley

    Instructions
     

    • Put all the ingredients in a bowl.
      1 15 oz can kidney beans, ⅔ cup frozen peas, ⅔ cup frozen corn, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 tablespoon lime juice, ¼ teaspoon kosher salt, 1 teaspoon dehydrated minced onion, 1 teaspoon dried parsley
    • Give everything a good toss and let it sit at room temperature for 10 minutes.
    • Enjoy!

    Notes

    • Be sure not to add the honey on top of the frozen veggies. It gets super thick and hard to mix.
    • I ate it straight up, but it could easily be added to a bed of baby spinach, stuffed in a pita or wrapped in a tortilla. I can’t wait to have the second serving at lunch today!

    Nutrition

    Serving: 1/2 of the recipeCalories: 230kcalCarbohydrates: 45gProtein: 11gFat: 2gFiber: 8gSugar: 17g
    Keyword bean, salad
    Tried this recipe?Let us know how it was!

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    1. Angela

      October 10, 2022 at 12:52 pm

      5 stars
      Absolutely great. Had it as a side, then left overs with feta olives for the husband and tomatoes and feta for me. Will definitely be making this again.

      Reply
    2. Martha

      August 20, 2013 at 9:24 am

      Love this idea. I too love the challenge of coming up with meals based on what I have around! Am going to try this one very very soon. Have been wondering what to do with the container of kidney beans sitting in the fridge!

      Reply
    3. Jessie Bryant

      August 03, 2013 at 8:26 am

      Wow! This salad looks so delicious. My kids also don't like salads but as they grow up, I'm sure they will appreciate it. I don't like salads too when I was young. Now, I'm a salad monster! 😀

      Reply
    4. Patricia

      August 01, 2013 at 9:20 pm

      This looks delicious! It would be great over some salad greens.

      Reply
    5. Rene

      August 01, 2013 at 12:30 pm

      I made this for lunch. It's very good! I don't eat enough beans since my husband doesn't like them so recipes like this are great. I can make it just for ME!

      Thanks Roni.

      Reply
    6. Christy

      August 01, 2013 at 12:12 pm

      Creative yet simple. I like it.

      Reply

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