This zucchini and kidney bean salad is a fresh and hearty dish, perfect for a light lunch or a side to your main meal. Packed with tender zucchini, protein-rich kidney beans, and a tangy dressing, it’s a satisfying combination of flavors and textures.
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Whether you’re looking for a nutritious meal or something quick to prepare, this salad offers a simple, healthy option that doesn’t skimp on taste.
Why You Will Love This Zucchini and Kidney Bean Salad
You’ll love how quick and easy this recipe is to put together while still being full of flavor. The zucchini adds a fresh crunch, and the kidney beans bring a hearty, protein-packed bite. The savory dressing ties everything together, giving it a tangy, well-seasoned kick. Plus, it’s versatile—you can enjoy it as a light meal, a side dish, or even add your favorite toppings for extra flavor.
Can I Add Other Types of Squash or Beans?
Yes, you can definitely swap in other types of squash or beans! Summer squash or yellow squash can be great substitutes for zucchini, and butternut squash would add a sweeter flavor. As for beans, black beans, chickpeas, or cannellini beans can work just as well, adding different textures and tastes. Feel free to mix and match depending on what you have on hand or your personal preference!
Ingredients
- Zucchini
- Sweet onion
- Salt
- Oil
- Can kidney beans
- walnuts
- Parsley
How To Make Savory Zucchini and Kidney Bean Salad
- Sprinkle cubed zucchini with 1 tsp salt.
- Add 2 tbsp vegetable oil to frying pan. When oil is heated, sautee zucchini for 10 to 15 minutes to get color.
- Set aside.
- Add 1 cup walnuts.
- Chop 1 sweet onion.
- Sprinkle with 1 tsp salt and 1 tbsp oil and leave it for 5 minutes.
- Open can of beans and drain excess juices. Do not rinse.
- Mix all together.
- Add 2 tbsp apple cider vinegar with 1 tbsp oil to salad mixture.
- Garnish with chopped parsley.
- Serve.
The Perfect Blend of Fresh Ingredients
This savory zucchini and kidney bean salad is a perfect blend of fresh ingredients, hearty textures, and bold flavors. It’s an easy, customizable recipe that fits into any meal plan, whether you’re looking for a light lunch, a side dish, or a protein-packed snack. Give it a try and enjoy a simple, healthy dish that doesn’t compromise on taste!
Savory Zucchini and Kidney Bean Salad
Ingredients
- 1-2 medium zucchinis washed and dried and cut in to cubes
- 1 sweet onion chopped
- 2 tsp Salt
- 3-4 tbsp Oil
- 1 can kidney beans drained of juices
- 1 cup walnuts halves
- 1 tbsp freshly chopped parsley
Instructions
- Sprinkle cubed zucchini with 1 tsp salt.
- Add 2 tbsp vegetable oil to frying pan. When oil is heated, sautee zucchini for 10 to 15 minutes to get color.
- Set aside.
- Add 1 cup walnuts.
- Chop 1 sweet onion.
- Sprinkle with 1 tsp salt and 1 tbsp oil and leave it for 5 minutes.
- Open can of beans and drain excess juices. Do not rinse.
- Mix all together.
- Add 2 tbsp apple cider vinegar with 1 tbsp oil to salad mixture.
- Garnish with chopped parsley.
- Serve.
More Easy Salad Recipes
- Easy Black Bean and Vegetable Salad
- Sweet and Crunchy Apple Celery Salad
- Romano Bean Salad
- Dandelion Salad
- Non-Creamy Sliced Cucumber Salad
- Savoy Cabbage Salad
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