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Adlai Red Kidney Salad Recipe

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PHOTO: KIERAN PUNAY
YIELDS:
4 SERVING(S)
Prep Time:
15 MINS
Total Time:
25 MINS
Cal/Serv:
97
NUTRITIONAL INFORMATION

Nutritional Information

Calories 389 kcal
Fat 19 g
Saturated fat 4 g
Trans fat 0 g
Cholesterol 10 mg
Sodium 45 mg
Carbohydrates 42 g
Fiber 12 g
Sugar 6 g
Protein 18 g
Vitamin D 0 µg
Calcium 99 mg
Iron 4 mg
Potassium 997 mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Adlai Red Kidney Salad Recipe (Healthy, Fresh & Protein-Packed)

If you’re looking for a fresh, wholesome salad that’s hearty enough to enjoy as a light meal, this Adlai Red Kidney Salad is one you’ll want to make again and again. Packed with chewy adlai, protein-rich red kidney beans, sweet corn, creamy avocado, and crisp vegetables, every bite offers a delicious balance of flavor and texture.

What truly brings this salad together is its creamy Greek yogurt dressing. Brightened with fresh lemon juice (or calamansi), garlic, and a drizzle of olive oil, the dressing coats every ingredient without feeling heavy. It’s refreshing enough for warm weather, yet filling enough to serve as lunch, a healthy dinner, or even a colorful side dish for grilled meats and seafood.

One of the best things about this recipe is its versatility. It can be prepared ahead of time, customized with your favorite vegetables, and enjoyed throughout the week as part of your meal prep. Whether you’re trying to eat healthier, incorporate more whole grains into your meals, or simply want something colorful and satisfying, this Adlai Red Kidney Salad checks all the boxes.

Why You’ll Love This Recipe

This salad is much more than a bowl of vegetables. It offers a wonderful combination of nutrition, flavor, and texture in every serving.

  • Packed with plant-based protein and fiber
  • Naturally filling without feeling heavy
  • Loaded with colorful, fresh ingredients
  • Easy to prepare ahead for meal prep
  • Perfect as a light lunch, side dish, or healthy dinner
  • Creamy dressing made without mayonnaise
  • Easily customizable with seasonal vegetables

Recipe Tips

A few simple tips can help you make the best version of this salad every time.

Let the adlai cool completely. Warm grains can soften the vegetables and make the dressing too thin.

Use ripe but firm avocado. A slightly firm avocado keeps its shape better when tossed into the salad.

Rinse canned beans thoroughly. This removes excess salt and improves the overall flavor and texture.

Add the avocado just before serving. This helps keep it fresh and prevents browning, especially if preparing the salad in advance.

Taste the dressing before mixing. Every lemon and calamansi has a different level of acidity, so adjust according to your preference.

Fresh herbs make a difference. Cilantro adds brightness that complements the creamy dressing beautifully.

Easy Substitutions

One of the best things about this recipe is how flexible it is.

No adlai?
You can substitute cooked quinoa, brown rice, or even farro for a similar hearty texture.

No Greek yogurt?
Plain natural yogurt works well, although it will be slightly thinner. You can also use dairy-free yogurt if you prefer a vegan-friendly alternative.

Swap the beans.
Try chickpeas, black beans, or cannellini beans for a different flavor profile.

Use different vegetables.
Cherry tomatoes, cucumber, shredded carrots, red onion, celery, or chopped spinach all make excellent additions.

Replace cilantro.
If you’re not a fan of cilantro, fresh parsley, dill, or basil work beautifully.

Make it more filling.
Top the salad with grilled chicken, grilled shrimp, smoked salmon, or crumbled feta cheese for extra protein and flavor.

Final Thoughts

This Adlai Red Kidney Salad is proof that healthy eating doesn’t have to be boring. Every bowl is packed with vibrant colors, fresh vegetables, hearty grains, creamy avocado, and a tangy yogurt dressing that ties everything together beautifully.

Whether you’re preparing meals for the week, looking for a nutritious side dish for family dinners, or simply craving something fresh and satisfying, this recipe is one you’ll find yourself making often. It’s wholesome, easy to customize, and filled with flavors that get even better after a little time in the refrigerator. One bite, and you’ll see why this refreshing salad deserves a regular spot on your table.

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Ingredients

For the Salad

  • 1 Cup job's tears (adlai)
  • 1 Cup red kidney beans
  • 0.5 Cup corn kernel
  • 1 Small red bell pepper, diced
  • 1 Piece avocado, cubes
  • 2 Tablespoon cilantro, chopped

For the Greek Yogurt Dressing

  • 1 Cup greek yogurt
  • 2 Tablespoon virgin olive oil
  • 2 Clove garlic, grated
  • 2 Tablespoon lemon juice or calamansi
  • salt and pepper to taste
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Directions

Step 1

Begin by cooking the adlai according to the package directions until it becomes tender but still pleasantly chewy. Avoid overcooking, as you want the grains to hold their shape once mixed with the vegetables.

After cooking, drain any excess liquid if needed and spread the adlai onto a large plate or tray. Allow it to cool completely before assembling the salad. Cooling prevents the vegetables from becoming wilted and helps maintain a fresh texture.

Step 2

While the adlai cools, prepare the rest of your ingredients.

Dice the red bell pepper into small, even pieces for a pleasant crunch. Cut the avocado into bite-sized cubes and chop the fresh cilantro. If you’re using canned kidney beans and corn, rinse and drain them well to remove excess sodium and improve their flavor.

Having all the ingredients prepared before mixing makes assembling the salad quick and easy.

Step 3

In a medium bowl, combine the Greek yogurt, olive oil, grated garlic, and freshly squeezed lemon juice or calamansi juice.

Whisk everything together until smooth and creamy. Season with salt and black pepper, then taste the dressing. If you’d like a brighter flavor, add a little more citrus juice. For a thinner consistency, stir in a tablespoon or two of water until it reaches your preferred texture.

The dressing should be creamy, tangy, and well-balanced without overpowering the fresh ingredients.

Step 4

In a large mixing bowl, combine the cooled adlai, kidney beans, corn kernels, diced bell pepper, avocado, and chopped cilantro.

Pour the dressing over the salad and gently toss until every ingredient is lightly coated. Be careful not to overmix, especially after adding the avocado, so it stays in nice chunks rather than becoming mashed.

The finished salad should be colorful, creamy, and full of different textures.

Step 5

Although you can enjoy the salad immediately, letting it chill in the refrigerator for 20 to 30 minutes allows the dressing to soak into the grains and beans, making every bite even more flavorful.

Serve chilled or slightly cool as a light meal, healthy side dish, or meal-prep lunch.

Adlai Red Kidney Beans Salad end
PHOTO: KIERAN PUNAY

Alexander Villarante

Recipe Developer

Alexander Villarante is a passionate culinary professional with more than 15 years of experience in the hospitality industry, having built his career in prestigious five-star luxury hotels abroad. He studied Culinary Arts at the Singapore Boston Business School, where he developed a strong foundation in both classical and modern culinary techniques. Throughout his career, he has worked alongside talented chefs from diverse cultural backgrounds, refining his skills and gaining extensive experience in creating exceptional dining experiences. His dedication to excellence has earned him recognition in the competitive culinary scene. Alexander participated in the Philippine Culinary Cup, where he received several citations for his creativity, technical expertise, and commitment to his craft. These achievements reflect his passion for continuous learning and his pursuit of culinary excellence.

 

See more stories by Alexander Villarante

Frequently Asked Questions

Yes. You can prepare the adlai, beans, vegetables, and dressing a day in advance. For the freshest results, add the avocado and toss everything together just before serving.

Stored in an airtight container in the refrigerator, the salad will stay fresh for about 2 to 3 days. If meal prepping, store the avocado separately and add it when ready to eat.

Absolutely. While it’s commonly served chilled, the salad is also delicious with freshly cooked, slightly warm adlai paired with cool vegetables and creamy dressing.

Yes. It’s packed with fiber, plant-based protein, healthy fats from avocado and olive oil, and a variety of vitamins and minerals from the colorful vegetables. The Greek yogurt dressing also provides extra protein while keeping the salad light.

Yes. Simply replace the Greek yogurt with your favorite unsweetened plant-based yogurt. The rest of the ingredients are naturally plant-based.

This salad is delicious alongside grilled chicken, roasted fish, barbecue dishes, sandwiches, wraps, or even served on its own as a satisfying lunch.

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