Go Back

Zesty Red Beans Salad - Ready in 10 mins

Print Recipe
Total Time 10 minutes
Servings: 4
Course: Salad/Snack/Lunch, Side Dish
Cuisine: Fusion/American Inspired
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups Red Kidney Beans Rinsed and drained
  • ¼ cup Extra Virgin Olive Oil
  • 3 tbsp Your favorite BBQ Sauce
  • 1-2 tbsp Mustard Paste to taste
  • 1-2 tbsp Chili Sauce for that "punch"
  • 2 tbsp Fresh Lemon Juice or Vinegar
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 to 1½ cup chopped fresh vegetables (Cucumber, Radish, tomatoes, lettuce and Onion)

Method
 

Prepare the Base:
  1. Drain and thoroughly rinse the red kidney beans under cold water. Pat them dry slightly so the dressing sticks better.
Whisk the Glossy Dressing:
  1. In a small bowl, combine the olive oil, BBQ sauce, mustard paste, chili sauce, lemon juice, salt, and pepper. Whisk vigorously until the dressing is smooth and emulsified.
The "First Coat":
  1. Pour the dressing over the beans and toss well. Let them sit for 2 minutes; this allows the "secret" BBQ glaze to settle and coat every bean perfectly.
    A close-up of red beans being tossed in a shiny, glossy BBQ glaze to ensure every bite is packed with zesty flavor.
Add the Crunch:
  1. Gently fold in your chopped cucumbers, radishes, tomatoes, lettuce and onions. By adding them last, you ensure they stay crisp and don't get soggy from the salt.
    Adding fresh chopped cucumbers, radishes, tomatoes, lettuce and onions to the glossy BBQ-glazed kidney beans to create the signature crunch of this red bean salad.
Garnish & Serve:
  1. Give it one final toss and serve immediately, or chill in the fridge for 20 minutes to let the flavors deepen.
    Final step: Glazing the red beans in a zesty BBQ sauce and serving the crunchy salad in a white bowl.

Notes

Pro Tip: For the best presentation, save a few of your chopped radishes and cucumbers to sprinkle on top after you’ve glazed the beans. This keeps the colors bright and prevents the "crunch" from getting hidden under the BBQ sauce!
  • The "Stay Crunchy" Secret: If you are making this for meal prep, store the bean mixture (with dressing) and the chopped vegetables in separate containers. Combine them only when you are ready to eat. This keeps the cucumbers and radishes from getting watery.
  • Flavor Deepening: While the salad is ready in 10 minutes, letting it sit in the fridge for just 20 minutes allows the beans to absorb the "glossy glaze," making every bite much more flavorful.
  • The "Fiber Boost": Remind your readers that one serving provides 11g of fiber. To make it a full meal, suggest serving it over a bed of quinoa or as a filling for a whole-wheat wrap.