Watercress & Kidney Bean Salad

This refreshing salad marries the earthy richness of cooked kidney beans with the bright, peppery kick of fresh watercress. The addition of finely chopped red onion and a tangy red-wine vinegar dressing creates a perfect balance of textures and flavors. It is a simple yet sophisticated dish that comes together quickly, making it an ideal choice for a light lunch, a picnic staple, or a nutritious side dish for summer gatherings. The optional shaved parmesan adds a salty, umami depth that elevates the entire dish. Serve it chilled or at room temperature for the best experience.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 387.6

Dietary: Gluten-free

Description

This refreshing salad marries the earthy richness of cooked kidney beans with the bright, peppery kick of fresh watercress. The addition of finely chopped red onion and a tangy red-wine vinegar dressing creates a perfect balance of textures and flavors. It is a simple yet sophisticated dish that comes together quickly, making it an ideal choice for a light lunch, a picnic staple, or a nutritious side dish for summer gatherings. The optional shaved parmesan adds a salty, umami depth that elevates the entire dish. Serve it chilled or at room temperature for the best experience.

Ingredients

2 cups Cooked red kidney beans
1/2 cup Finely chopped red onion
2 tablespoons Chopped fresh basil
2 tablespoons Olive oil, preferably extra-virgin
2 tablespoons Red-wine vinegar
Salt & freshly ground black pepper, to taste
4 cups Stemmed watercress or arugula
1/4 cup Shaved parmesan cheese, optional

Directions

1
In a large mixing bowl, combine the cooked red kidney beans, finely chopped red onion, and chopped fresh basil.
2
Add the olive oil and 2 tablespoons of red-wine vinegar to the bean mixture.
3
Season with salt and freshly ground black pepper, and taste to adjust with additional vinegar if desired.
4
Arrange the stemmed watercress or arugula on a serving platter or individual plates.
5
Spoon the dressed bean mixture evenly over the greens.
6
Sprinkle with shaved parmesan cheese, if using, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.6kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 4.0g20%
Cholesterol 13.2mg5%
Sodium 334.2mg14%
Total Carbohydrate 49.2g17%
Dietary Fiber 16.2g65%
Sugars 5.6g
Protein 25.3g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned beans, rinse and drain them thoroughly before using to remove excess sodium and improve texture.

For a vegan version, simply omit the parmesan cheese or use a nutritional yeast alternative.

This salad tastes even better if allowed to sit for 15-20 minutes before serving, allowing the flavors to meld.

Store leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, so consider adding fresh greens when serving leftovers.

Keywords: watercress, kidney beans, salad, vegetarian, healthy, lunch, side dish, red onion, olive oil, vinegar, parmesan, arugula, fresh, italian, bean salad, peppery, light meal, no cook, summer salad

Read it online: https://www.chefs-mate.com/recipe/watercress-kidney-bean-salad/