This no-cook kidney bean salad recipe is chock full of fresh veggies and kidney beans, but the real star is the flavorful chopped dill pickles.
Ingredients
- Canned chickpeas garbanzo beans
- 15 oz rinsed and drained
- Canned kidney beans
- 15 oz rinsed and drained
- Cucumber
- 1 cup s, chopped
- Grape tomatoes
- 1 cup s, halved
- Orange bell pepper
- 1 cup s, chopped
- Scallions
- ½ cup s, chopped, chopped
- Chopped dill pickle
- ½ cup s
- Fresh parsley
- ⅓ cup s, chopped
- Pickle juice
- 2 Tbsp
- Distilled white vinegar
- 2 Tbsp
- Kosher salt
- ¾ tsp
- Black pepper
- ½ tsp
Instructions
Serving size: 1 cup
In a large bowl, toss all ingredients until well-combined. Serve chilled or at room temperature.