Ingredients:

  • 1 (15-ounce/425g) can kidney beans, rinsed and drained
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (30g) green bell pepper, finely diced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 tablespoon (15g) granulated sugar
  • 1 teaspoon (5g) Dijon mustard
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1g) black pepper, freshly ground
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Dice the red onion, celery, and green bell pepper. Chop the parsley.
  2. In the large mixing bowl, combine the rinsed and drained kidney beans, diced red onion, celery, green bell pepper, and chopped parsley.
  3. In a small bowl or jar, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, pepper, and red pepper flakes (if using).
  4. Pour the dressing over the kidney bean mixture and gently toss to combine. Ensure the salad is evenly coated.
  5. Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasonings as needed before serving.