Simple and flavorful kidney bean salad packed with arugula, cherry tomatoes, pine nuts, and avocado. Perfect for a quick protein-packed lunch.
TRUTH: Doing any indoor activities outdoors immediately elevates the entire experience.
Ex: yoga, running, wine-tasting, reading…
I remember one day in college my English professor stood up in the middle of class and said without warning, “Let’s have class outdoors today!”
All of us undergrads grabbed our paperback books and notebooks and sat under oak trees discussing Shakespeare’s sonnets.
It was the best class ever.
I’m sitting outside as I write this and it occurred to me that I should probably do this more.
“This” being take advantage of working outdoors if and when I want to.
Early on in solo entrepreneurship, I was absolutely guilt of idealizing the “be your own boss” life.
Working for myself, I assumed it was going to be a spontaneous flow of lunch dates, walks with Harper, and skipping out of the studio early for the early yoga class.
Turns out it’s more of an 80 hours workweek model, and my lunch date tally is still in the single digits.
But then there are moments, working on the deck cradling my laptop between crossed legs, that I feel free-er than I ever have.
Especially with this Kidney Bean Arugula Salad to my left!
I’m still in the process of moving, so, lunch time is, to say the least, always a bit hurried and harried.
I’ll be honest, I got burnt out on my 2-Minute Lemon, Spinach, & Chickpea (so good if you haven’t tried!), and felt compelled to create a new simple salad to properly nourish myself midday.
And maybe you have the same struggles?
A few times last week, pre- Kidney Bean Arugula Salad prep, I “enjoyed” hummus and crackers for lunch.
Don’t get me wrong, I love me some hummus and crackers, but your girl needs a little more fuel after walking back and forth from the studio to the kitchen approximately 2345 times.
OK, so, Kidney Bean Arugula Salad.
It’s sure to fill you up with lots of leafy greens, legume-based protein, and healthy fats.
I recently swore off buying anymore chickpeas until I use all of the other beans in my cabinet.
And friends, there are a LOT.
Honestly, I *never* think to put kidney beans in salads and am totally guilty of stereotyping them to chili dishes only.
And I bet you’ve got a can of them hiding in your cabinet somewhere, too, so dig them out and add them to this fresh salad.
Here’s what you need:
- kidney beans
- cherry tomatoes
- pine nuts
The ingredients look alarmingly simple, I know.
But something unexpected and magical happens when we combine kidney beans with juicy cherry tomatoes, creamy avocado, and crunchy pine nuts.
The “dressing” here is really just a mix as you go blend of lemon, optional avocado oil, and a healthy shake of black pepper.
Once you start to mix, the avocado will blend with the ingredients to create a moist coating sans heavy dressing!
Dare I say this is a 1-minute salad???
You will love this Kidney Bean Arugula Salad for an easy workweek lunch or light meal.
While it’s a great option year round, I love it during summer tomato season because the cherry tomatoes are a top taste contributor!
To avoid soggy salad greens, try mixing up only as many servings as you will enjoy immediately.
As the salad serves two, typically I mix up half of the salad the day of, then store the remaining ingredients separately for reassembly tomorrow.
If you’re not a big arugula fan, try subbing in your favorite lettuce blend instead.
When I’m not feeling arugula, I love using butter lettuce or baby kale instead.
If you don’t have pine nuts (they can be expensive and elusive!) I like subbing crushed walnuts instead for some crunch and healthy nutty fats.
If you make this Kidney Bean Arugula Salad, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipes like this one to make later.
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Simple and flavorful kidney bean salad with arugula, cherry tomatoes, pine nuts, and avocado. Perfect for a quick protein-packed lunch.
- 1 15-oz. can kidney beans, drained and rinsed
- 2 cups organic arugula
- handful of cherry tomatoes, halved
- 2 TBSP pine nuts
- 1 medium avocado, diced
- 1 lemon, squeezed
- 2 tsp avocado oil (optional)
- black pepper
- Add the arugula, kidney beans, cherry tomatoes, diced avocado, and pine nuts to a large mixing bowl and toss to combine.
- Add squeezed lemon, drizzle of optional avocado oil, and black pepper and toss again to combine.
- Serve immediately! Store leftovers separately in the fridge for 2-3 days and combine before serving.
Recipe adapted from Tone It Up
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Raw Salad
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free Option