PREP TIME 23 mins

COOK TIME 32 mins

TOTAL TIME 55 mins


  • 3/4 cup kidney beans 1.5 cups boiled
  • 1/2 cup onions chopped
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup bell peppers chopped
  • 1 tablespoon olive oil extra virgin
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • salt to taste


  • Pick and rinse the kidney beans thoroughly. You can use any variety of it. I have used small ones here. Soak in plenty of water for 8-12 hours.Drain excess water and cook the beans until they turn soft
  • Add the cooked kidney beans to a large bowl. Add chopped onions.
  • Next add the other vegetables and cilantro leaves.
  • Mix well.
  • Add 1 tablespoon extra virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, salt to taste and 1 teaspoon sugar. You can adjust salt and pepper to taste.
  • Stir and toss everything well together. Serve kidney bean salad as light lunch or a as side in any continental meal.


Serving: 4 servings