Kidney Bean Salad Recipe Over the past few weeks, we have been sharing a ton of southern salads that my husband's nephew Nathan shared with us while he was here this summer.

Making our Tex-Mex Bean Salad is an easy way to begin eating more fiber. Simply assemble all the ingredients in a bowl and refrigerate for a few hours to let the flavors merge. Then scoop and serve.

These bean-powered side dishes go from humble to hero, adding big flavor and heart to any meal you’re serving up.

Bean salad is also easy to transport, especially if kept in an airtight container with a snap-on lid to prevent leaks or spills. A serving bowl with foil or plastic wrap on top is okay in a pinch ...

Add garbanzo beans, kidney beans, onion, tomatoes, red peppers, cilantro, and remaining 1/2 teaspoon salt. Cut kernels off of cooled corn ear; add to bowl along with cooled green beans.

Cover the pan with foil. Leave to cool. 3. Meanwhile, in a bowl, combine the cherry tomatoes, corn, kidney beans, red onion, jalapeno, lime juice, salt, and pepper. Toss gently. 4.

Immediately, a kidney bean salad popped into my head. For years I've been trying to perfect a recipe, shared on Facebook, for a kidney bean salad served at the Taconic Park Restaurant in Williamstown.

1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium red onion, diced 1-2 garlic cloves, minced 1 tablespoon lemon juice 1 tablespoon lime juice 2 tablespoons apple cider vinegar 1 ...