Red Bean Tomato Salad Recipe

Transform leftover canned red beans into a vibrant and flavorful 10-minute salad! This simple recipe is perfect for a light lunch or a refreshing side dish. Bursting with fresh tomato and a zesty olive oil dressing, it's a delicious way to enjoy healthy, satisfying meal. Easily doubled for two.

Prep Time 5 mins
Cook Time 10 mins
Calories 248.8 kcal
Protein 32g
Rating 5.0 (1 Reviews)
Red Bean Tomato Salad 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Bean Tomato Salad

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How to Make Red Bean Tomato Salad

  1. Drain one half cup of canned red kidney beans and rinse thoroughly under cold water.
  2. Place the rinsed red beans in a small bowl.
  3. Dice one medium tomato into cubes of your desired size.
  4. Add the diced tomato to the bowl with the beans.
  5. Drizzle 1 tablespoon of olive oil over the salad.
  6. Season generously with salt and black pepper to taste.
  7. Stir in 1 tablespoon of chopped fresh parsley and/or 1/4 of a small finely chopped red onion, if desired.
  8. Gently toss to combine all ingredients. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

21g

Fat

0g

Carbs

15g