Spanish Kidney Bean Salad | HEALTHY & Delicious 10 Minute Recipe

This Spanish kidney bean salad, known as “ensalada de alubias rojas,” is what simple and delicious food is all about. It’s filled with flavors, made with basic everyday ingredients, and done in about 10 minutes. Serve it as a side or even as a main course. Either way, it promises to fill your body with so much goodness.

To make this recipe, I used jarred red kidney beans and jarred white beans. Which are the same thing as the canned ones. If you prefer, you can use dried beans. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.

As for the dressing, I used extra virgin olive oil, sherry vinegar, Dijon mustard, garlic, ground cumin, and chopped parsley. You can sub the sherry vinegar for red wine vinegar or apple cider vinegar. If you want a spicy kick, just add in a dash of crushed red pepper.

TIPS & TRICKS to Make this Recipe: You can serve this kidney bean salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 

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Watch the Video Below on How to Make this Spanish Kidney Bean Salad

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Spanish Kidney Bean Salad | Ensalada de Alubias Rojas

Course Salad

Cuisine Spanish

Prep Time 10 minutes

Servings 4

Calories 382 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 tbsp sherry vinegar 15 ml
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 1/4 tsp ground cumin 0.75 grams
• 2 tbsp chopped parsley 5 grams
• 1 jar red kidney beans (same as canned) 20 oz / 570 grams
• 1 jar white beans (same as canned) 10 oz / 290 grams
• 1 small sweet onion (finely chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 1 Roma tomato (finely chopped)
• 1/3 cup black pitted olives (thinly sliced)
• sea salt & black pepper

Instructions

1. Add the olive oil into a large bowl, along with the sherry vinegar, Dijon mustard, grated garlic, ground cumin, and chopped parsley, season with a kiss of salt & pepper, and whisk together

2. Drain the kidney beans and white beans into a colander and rinse under water, then shake off any excess water, and transfer the beans into the bowl with the dressing, gently mix together until well mixed

3. Add the chopped onion into the bowl with the beans, along with the chopped red and green bell peppers, the chopped tomato, and sliced black olives, season with salt & pepper, and gently mix together until well mixed

4. Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Kidney Bean Salad | Ensalada de Alubias Rojas

Amount Per Serving

Calories 382 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Sodium 567mg25%

Potassium 965mg28%

Carbohydrates 47g16%

Fiber 13g54%

Sugar 9g10%

Protein 14g28%

Vitamin A 1387IU28%

Vitamin C 72mg87%

Calcium 128mg13%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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