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Spicy Chopped Kidney Bean Salad

Updated: by Veronica Noone · This post may contain affiliate links · 5 Comments

I whipped this up for lunch on a whim today because, well, I have a baby who's obsessed with three things…

Cheese,

Beans,

and Avocado.

No, really. Look...

It's my go to meal for him so I find myself with beans and avocado readily available. Not a bad situation to be in. 🙂

Today I whipped this up as a filling for a wrap but it could be used to top a salad, stuffed in a pita or even just eaten straight up. I love the combination of beans, avocado and cheese with a spicy twist. The peppers and tomatoes bulked up the dish and added a nice sweet bite. I will totally make this again.

Here's what I did…

Ingredients

  • ¼ Cup Cooked Kidney Beans (65g)
  • 1 Mini Babybel Light cut into small chunks
  • ½ oz (14g) cubed avocado
  • 5 Grape Tomatoes Halved
  • ¼ of a Bell Pepper Chopped (I used a yellow)
  • 1 tablespoon Salsa
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon Lime juice

Instructions

Put all the ingredients in a bowl or Tupperware container.

Toss or cover and shake.

I added it to a bed of spinach on a wrap..

It was a great light lunch!

Disclosure: I've partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

📖 Recipe

spicy chopped kidney bean salad featured

Spicy Chopped Kidney Bean Salad

 Want to add a kick to your salad? Try this spicy chopped kidney bean salad recipe! It's a delicious and healthy dish that's quick and easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 4 minutes
Total Time 12 minutes
Course Salad
Cuisine American
Servings 1 people
Calories 111 kcal

Ingredients
  

  • ¼ Cup Cooked Kidney Beans 65g
  • 1 Mini Babybel Light cut into small chunks
  • ½ oz 14g cubed avocado
  • 5 Grape Tomatoes Halved
  • ¼ of a Bell Pepper Chopped I used a yellow
  • 1 tablespoon Salsa
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon Lime juice

Instructions
 

  • Put all the ingredients in a bowl or Tupperware container.
    ¼ Cup Cooked Kidney Beans, 1 Mini Babybel Light cut into small chunks, ½ oz 14g cubed avocado, 5 Grape Tomatoes Halved, ¼ of a Bell Pepper Chopped, 1 tablespoon Salsa, ½ teaspoon Tabasco sauce, ½ teaspoon Lime juice
  • Toss or cover and shake.
  • I added it to a bed of spinach on a wrap..

Nutrition

Calories: 111kcalCarbohydrates: 18gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 170mgPotassium: 558mgFiber: 6gSugar: 4gVitamin A: 1742IUVitamin C: 54mgCalcium: 37mgIron: 2mg
Keyword Kidney Bean, salad, Spicy
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  1. LaNae

    I'm taking this to work for my lunch for the third day in a row. It will likely be five in a row by Friday! Very tasty, very filling!

    Reply

  2. Holly

    My I-only-eat-meat husband loved this -- ate two for dinner and took the leftovers for lunch. My vegan daughter loved this and I was happy that it was easy to make and provided much needed protein for her. (My only mod was that I used white kidney beans because the can of red I had was expired.)

    Thank you for a magnificent recipe.

    Reply

  3. Patricia

    The link to this at the bottom of Ronis Weigh is not working.

    this looks great!

    Reply

  4. roni

    yup, just canned beans. For as much as I'd like to make the move to dry beans, I can't escape the convenience of the can. 🙂

    Reply

  5. Carole

    Are the cooked kidney beans from a can? If not, how would you cook them?
    PS It looks delicious!

    Reply