The Bean Scene

Chickpea & Kidney Bean Salad

with crunchy cucumbers and fresh herbs

SOUND BITE

Sometimes less is more and simple can be scrumptious—which is certainly true when it comes to this fresh-tasting, healthy, throw-it-together-in-minutes vegan bean salad. It’s not fancy, but it’s fantastic! Bonus: It lasts for days in the fridge and tastes even better the longer the beans marinate in the dressing.

Kidney Bean Benefits

Kidney beans are big, bold and impossible to ignore—basically, the linebackers of the bean world. 

When people say they don’t like beans, I have a feeling they were somehow traumatized by kidney beans in their early childhood. These big beans can be intimidating when you’re a little kid!

But there are plenty of reasons to embrace kidney beans, whether they’re “scary” reds or the white “cannellini” version.

They’re full of plant-based protein and fiber that keep you feeling full and energized while supporting digestive health. 

Not surprisingly, they’re also good for your kidneys, they promote heart health and contribute to overall wellness. 

As far as cooking benefits go, kidney beans have a firm texture, so they don’t turn to mush when added to soups, stews and salads. 

Their hearty, firm bite makes vegetarian meals more satisfying.

They’re inexpensive, versatile and last forever in your pantry. Well, maybe not forever, but for a very long time.  

When it comes to beans, kidneys don’t sit on the sidelines. Whether you’re throwing them into a bean salad, blitzing them into a plant-based burger or tackling a new chili recipe, kidney beans always bring their A-game and score BIG nutritional points.