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 minutes mins
Total Time15 minutes mins
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: cabbage kidney bean salad, summer, vegan salad
Servings: 4 servings
Calories: 203kcal
- 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
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!
- If the salad tastes too sour for your taste, add some honey or maple syrup to balance out the lemon juice!
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