Lemon Pepper Kidney Bean Salad
These zesty, peppery kidney beans are delicious and lively. Crunchy carrots, red onion and parsley too. Add them to salads or eat them as is!
Servings: 2.5 cups
Ingredients
- 2 cups kidney beans, drained and rinsed
- 2 medium lemons, juiced
- 1 small red onion, diced - (only use half if you don't love onions like me..)
- ⅓ cup parsley, finely chopped
- ⅛ - ¼ teaspoon fine black pepper
- ½ - ¾ teaspoon sea salt (fleur de sel used)
- 2 tablespoon nutritional yeast
- ½ cup carrots, sliced or diced
- a drizzle of buttery extra virgin olive oil (optional)
- 1 clove garlic, minced (optional)
- ¼ teaspoon lemon zest (optional)
Instructions
- Add all the ingredients to a large mixing bowl and toss well until all the beans are saturated.
- Pour the bean salad in a serving bowl, cover and place in the fridge to marinate for at least a half hour. Serve chilled. This is delicious the next day as well. Keeps for about two days in the fridge.