Kidney Beans Broccoli and Bacon Salad
Elevate your salad game with this vibrant Kidney Beans Broccoli and Bacon Salad, a delightful fusion of hearty, crisp, and savory flavors that's as nutritious as it is satisfying. Packed with protein-rich kidney beans, blanched broccoli florets that retain their crunch, and crispy, smoky bacon crumbles, this salad is balanced with the sweetness of cherry tomatoes and the sharp bite of red onion. Tossed in a creamy homemade dressing made from mayonnaise, Dijon mustard, honey, and a hint of olive oil, this dish hits all the right notes for a refreshing yet indulgent meal. Perfect as a crowd-pleasing side dish or a light main course, it's ready in just 25 minutes and ideal for weeknight dinners, potlucks, or meal prep.
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Recipe Information
Ingredients
- 400 grams Canned kidney beans
- 300 grams Fresh broccoli florets
- 6 pieces Bacon strips
- 150 grams Cherry tomatoes
- 1 medium-sized Red onion
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Rinse the canned kidney beans thoroughly under cold water in a colander and set aside to drain.
Bring a pot of water to a boil. Add a pinch of salt and the broccoli florets. Blanch the broccoli for 2 minutes, then immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
In a skillet over medium heat, fry the bacon strips until crispy. Once done, place them on a paper towel to absorb excess grease. When cooled, crumble the bacon into bite-sized pieces.
Slice the cherry tomatoes in half and finely chop the red onion.
Prepare the dressing by whisking together mayonnaise, Dijon mustard, honey, olive oil, salt, and black pepper in a small bowl until smooth.
In a large salad bowl, combine the kidney beans, blanched broccoli, cherry tomatoes, red onion, and bacon pieces.
Pour the dressing over the salad and gently toss to ensure everything is evenly coated.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 21.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3397 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
