Amy's Kidney Bean Salad

Ingredients

• 1 can kidney beans, drained and rinsed
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 1 tablespoon white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Directions

1. In a medium bowl, combine the kidney beans, celery, bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, vinegar, mustard, and garlic powder. Pour over the kidney bean mixture and stir to combine.
3. Season with salt and pepper, to taste. Serve chilled or at room temperature.

Interesting Facts

• Kidney beans are a great source of protein, fiber, vitamins, and minerals.
• This salad can be made up to two days ahead of time and stored in an airtight container in the refrigerator.
• Feel free to add other vegetables such as carrots, cucumbers, or tomatoes.