A colourful, nutritious dish combining the hearty texture of kidney beans with a variety of fresh vegetables and tangy dressing, kidney bean salad is full of protein, fibre, and all those essential vitamins to be just the perfect choice for a light yet filling meal, a side dish, or healthy snack. Plus, it's excellent for meal prep because it can be prepared and enjoyed all week. The beginning of this kidney bean salad recipe starts with the kidney beans, either cooked from scratch or the one found in the convenience of a can in the book. After draining and rinsing, they are placed into a large mixing bowl. This set falls under mixed fresh vegetables, such as cucumbers and tomatoes with bell peppers, red onions, and corn, giving the salad a colourful and crunchy feel. The tang is added with fresh herbs such as cilantro or parsley, refreshing and aromatic at the same time. This kidney bean salad recipe is dressed with a tangy olive oil base, lemon or lime juice, and vinegar. Regarding depth in flavour, salts and black pepper are added, with the option of cumin and chilli powder. Spices can be adjusted to taste; otherwise, add avocado, olives, or feta cheese for added richness. This simple-to-make kidney bean salad is a versatile dish which goes very well with grilled meats, sandwiches, or as a solitary meal. This is because it is an ideal way to add healthy plant-based protein to one's diet while enjoying a refreshing, flavourful dish perfect for all occasions.

• 2 eggs
• 2 can kidney beans
• 1/2 cup mayonnaise
• 1/2 onion
• 1 stalk celery
• 2 tbsp sweet pickle relish
• Salt
• Pepper

• First, to begin the recipe of kidney bean salad, hard-boil 2 eggs.
• Place them in a saucepan, cover with water, and bring to a rolling boil.
• Reduce the heat and let them simmer for 10 minutes, then plunge them into a bowl of ice water to cool.
• Once they're cool enough to handle, peel and chop them into small pieces—because what's a salad without a little protein boost?
• Grab 2 cans of kidney beans, drain, rinse, and plop them into a large mixing bowl.
• These protein-packed beauties are the MVP of the dish, so handle them gently to avoid mashing.
• Dice 1/2 an onion and a stalk of celery, then toss them in for some crunch and subtle flavor contrast.
• Now comes the creamy magic: stir in 1/2 cup of mayo—or Greek yogurt if you're feeling fancy and health-conscious.
• Add 2 tablespoons of sweet pickle relish for a sweet-and-tangy vibe that'll make your taste buds sing.
• Season with salt and pepper to taste, because, let's face it, seasoning is where the real magic happens.
• Mix everything until it's all coated in creamy, tangy perfection.
• Pop it into the fridge for at least an hour to let those flavors mingle like old friends at a reunion.
• Before serving, garnish with fresh parsley or chives for that extra touch of fancy.
• Serve this Kidney Bean Salad as a side dish, a light lunch, or even as a dip—it's versatile, quick, and downright delicious.