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Papaya & Kidney Bean Salad

Papaya & Kidney Bean Salad

Recipe Details

x 4 servings
Duration: 25 minutes
  • Dairy-Free
  • Vegan


Quantity Ingredient
4 cp
Red Kidney Beans drained
2 tbsp
Extra Virgin Olive Oil
1 lg
Papaya halved, seeded, peeled and diced
1 cp
Arugula chopped
Salt and Freshly Ground Black Pepper


  1. Cook the kidney beans in a large saucepan of rapidly simmering water for 10 minutes. Drain and refresh in a large bowl of cold water. Drain again and pat dry with paper towels.
  2. Warm the olive oil in a large saucepan set over a low heat. Add the diced papaya and cook gently for 2-3 minutes.
  3. Remove from the heat and stir in the kidney beans. Stir through the chopped arugula and season to taste with salt and pepper.

  4. Divide between bowls before serving.
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