Kidney Bean Salad
Kidney bean salad with bacon is a simple, yet delicious side made with easy-to-get ingredients! It’s quick to make and perfect for picnics or barbecues.
Servings: 8 portions (as a side)
Calories: 284
Ingredients
- 2 cans cooked kidney beans , drained (14-ounce/400 grams each), see note 1
- 2 large apples , diced
- 1 cup cooked bacon , cut into small pieces, see note 2
- 1 cup leek , chopped (100 grams), see note 3
- ½ cup sour cream (125 grams)
- ½ cup mayonnaise (125 grams)
- ½ medium lemon , or to taste
- ⅛ cup cilantro , roughly chopped (5 grams), or to taste
- salt & black pepper , to taste
Instructions
- In a large mixing bowl, combine beans, apples, bacon and leek.
- Mix together sour cream, mayonnaise, lemon juice, cilantro and season with salt and pepper. Pour this over the salad and mix until well combined.
- Chill in the fridge for 30+ minutes or overnight (preferably in an airtight container).
- Enjoy!
Notes
- You should get about 2-cups of drained kidney beans (14-ounce/400-grams).
- It is about 7-ounce/200-grams of raw bacon.
- You can add more leek if you like.
- Sour cream can be substituted with natural plain yogurt (unsweetened) or Greek yogurt, if preferred. Its quantity can be slightly increased, if you like.
- This kidney bean recipe can be easily doubled or halved. It can be prepped ahead.
- More tips, serving ideas and a quick video can be found in the post above this recipe card.
Nutrition Facts
Kidney Bean Salad
Amount per Serving
Calories
284
% Daily Value*
Fat
25
g
38
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
33
mg
11
%
Sodium
299
mg
13
%
Potassium
173
mg
5
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
344
IU
7
%
Vitamin C
8
mg
10
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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