• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites of Beri
  • Recipes
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
  • ×

    Home » Salads » Cabbage Kidney Bean Salad

    Cabbage Kidney Bean Salad

    Published: Mar 25, 2022 by Beri · Leave a Comment

    Jump to Recipe
    cabbage kidney bean salad in a bowl
    two pictures of cabbage kidney bean salad in a bowl

    This cabbage kidney bean salad is a super quick, healthy, and delicious salad! It is perfect for summertime and one of my favorites to make for a quick and delicious side dish or a small meal.

    cabbage kidney bean salad in a bowl

    This Mediterranean cabbage kidney bean salad is packed with nutritious and flavorful ingredients. The recipe is perfect for making a side salad that is refreshing and wholesome.

    The salad dressing is made from extra virgin olive oil, lemon juice, red chili flakes, and parsley. So if this combination sounds like something you’d enjoy, definitely make sure to try this recipe!

    Cabbage Kidney Bean Salad Ingredients

    To make this cabbage kidney bean salad, you’ll need the following ingredients:

    • Vegetables: For this salad, you’ll need red/purple cabbage, carrots, and red bell pepper. The perfect combination for making a slaw-like salad with kidney beans!
    • Kidney beans: Use regular canned kidney beans to make this salad.
    • Parsley: Parsley is one of the most delicious herbs to add to your salads! It goes really well with the other ingredients in this salad and is important to add, so please don’t skip it.
    • Lemon dressing: For the lemon dressing, you’ll need extra virgin olive oil, lemon juice, red chili flakes, salt, and pepper.
    cabbage kidney bean salad in a bowl

    How to make this cabbage kidney bean salad

    This cabbage kidney bean is so easy to make, you probably don’t even need instructions. Nevertheless, here they are:

    1. Prepare all ingredients: First, chop the vegetables, drain and rinse the kidney beans, and juice the lemon.
    2. Combine: Then add all ingredients to a large bowl and toss until combined. Add more salt, pepper, red chili flakes, or lemon juice as needed. Enjoy!

    Tips & Notes

    Keep the following things in mind when you make this cabbage kidney bean salad for the first time.

    • Cut the cabbage and carrots into very thin slices. As these vegetables tend to be very hard, you want to shred them into very thin slices. You can do this by either using a mandolin or a sharp knife. Or just buy a bag of shredded purple cabbage and shredded carrots.
    • Adjust the amount of lemon juice. This salad is quite tangy, so feel free to use less lemon juice if you want. It really is a matter of personal preferences, so if you’re unsure start with less and add more lemon juice as needed.
    • Balance the lemon dressing with a sweetener of choice. Some honey or maple syrup makes the lemon juice taste less pungent. I really love lemons so I don’t mind the acidity of lemon juice. But feel free to add a small amount of liquid sweetener to balance things out!
    cabbage kidney bean salad in a bowl with a spoon

    Bonus Ingredients

    There are many ingredients that you can add to make this red cabbage kidney bean salad extra special. Here are some ideas for you:

    • Feta cheese: Feta cheese is a delicious addition to this cabbage kidney bean salad! So if you love feta, feel free to add some to this salad.
    • Seeds: Sunflower seeds or pumpkin seeds are great for adding some texture and extra nutrients! So use your seeds of choice if you want to upgrade this salad.
    • Nuts: Nuts are another great addition. My personal favorites are walnuts and almonds.
    • Red onion: Red onions are another great addition to this salad! So feel free to add some if you want.
    • Garlic: If you love garlic, you can totally add a minced garlic clove to the salad! It really adds a lot of flavor.

    Frequently Asked Questions

    Can I use green cabbage instead of purple cabbage?

    I absolutely love green cabbage (especially in delicious stir-fries like dakgalbi or spicy noodles), but for this recipe, I’d recommend using purple cabbage. I think it goes better with the other ingredients. But if you want to try using green cabbage, you definitely can! I’m just not sure if it is going to taste as good.

    How do I serve this cabbage kidney bean salad?

    I love to bake chicken breasts and roast some potatoes in the oven whenever I make this salad. This adds some extra protein and carbs (plus it’s super hands-off). But there are plenty of other ways to turn this salad into a full meal by adding more carbs and protein (like pasta, bread, fish, cheese, and many others!).

    How do I store leftovers?

    You can store leftovers in an airtight container in your refrigerator for up to 3 days. The great thing about this salad is that it doesn’t become soggy. But if you want to meal prep a few servings, make sure to add the dressing ingredients shortly before serving.

    cabbage kidney bean salad in a bowl with a spoon

    More colorful and delicious salad recipes

    If you need more ideas to make delicious salads, feel free to check out the following recipes.

    • Mediterranean Chickpea Salad
    • Black Bean and Corn Salad
    • Balsamic Lentil Salad
    • Turkish Bulgur Salad
    • Curried Chickpea Salad
    cabbage kidney bean salad in a bowl
    Print Recipe
    5 from 1 vote

    Cabbage Kidney Bean Salad

    This cabbage kidney bean salad is a super quick, healthy, and delicious salad! It is perfect for summertime and one of my favorites to make on busy days.
    Prep Time15 mins
    Total Time15 mins
    Course: Main Course, Salad, Side Dish
    Cuisine: Mediterranean-Inspired
    Keyword: cabbage kidney bean salad, summer, vegan salad
    Servings: 4 servings
    Calories: 203kcal

    Ingredients

    • 4 cups shredded red cabbage
    • 2 carrots shredded/julienned/cut into matchsticks
    • 1 red bell pepper cut into dices
    • ¾ cup chopped parsley
    • 1 15-ounce can kidney beans drained and rinsed
    • 1 ½ tablespoon extra virgin olive oil
    • 1 lemon juiced
    • 1 ½ teaspoon red chili flakes
    • salt & pepper to taste
    US Customary - Metric

    Instructions

    • Chop the vegetables and herbs, drain and rinse the kidney beans, and juice the lemon.
    • Add all ingredients to a large bowl. Then toss until everything is combined. Add more salt, pepper, and red chili flakes as needed. Enjoy!

    Notes

    • If the salad tastes too sour for your taste, add some honey or maple syrup to balance out the lemon juice!

    Nutrition

    Serving: 1serving | Calories: 203kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 67mg | Potassium: 793mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8196IU | Vitamin C: 121mg | Calcium: 98mg | Iron: 4mg
    « Korean-Style Spicy Noodles
    Japanese Beef Curry »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HEY THERE!

    I'm Beri, the one behind the recipes you can find on Bites of Beri. I have a huge love for recipes that are healthy, simple and incredibly delicious. What I love even more: sharing them with you! I am sure you will enjoy browsing through my space in the internet that is all about healthy and tasty foods. Learn more about me →

    Let's connect!

    • Instagram
    • Pinterest

    Check out the latest recipes

    kimchi ramen garnished with green onion and sliced chili pepper in a bowl

    Kimchi Ramen

    german sausage lentil soup garnished with chopped parsley in a bowl with a spoon

    German Sausage Lentil Soup

    cashew chicken served over rice in a bowl

    Cashew Chicken

    creamy miso pasta garnished with chopped nori and reed chili flakes in a bowl with a fork

    Creamy Miso Pasta

    NEVER MISS A RECIPE!

    Sign up for free recipes straight to your inbox:

    Copyright © 2023 Bites of Beri

    Privacy Policy