Kidney Bean Salad

This kidney bean salad is a flavorful, protein-packed dish that’s perfect for a quick lunch, side salad, or even a light meal. It’s filled with a variety of fresh veggies, herbs, and a zesty dressing that makes it both refreshing and satisfying. Whether you’re prepping for a summer potluck or just need something easy and nutritious, this kidney bean salad is a versatile choice that can be made ahead of time and enjoyed throughout the week.

While I am currently obsessed with beans, I did not grow up eating a ton of them. We had kidney beans in chili, and chickpeas in a salad once in a while. Kidney beans are one of the beans I do remember from being a kid. Actually, I have an oddly specific memory of eating them with red bell pepper at a summer camp with Italian dressing almost every night. I did not love summer camp the food was pretty bad. 

This early addition of bean salad was the tastiest thing I could come up with from the salad bar and gave me a little control and enjoyment in what was otherwise a pretty sad food scene. Maybe this kidney bean creation from my pre-teen years was an early foreshadowing of my current passion for all things beans at 40 years old. The recipe below is the adult version of my summer camp creations, with the addition of red onion, homemade dressing and "the green stuff" (= fresh herbs: which is one of top tips for cooking like an adult ;). 

A Note About Beans Salads:

Bean salad is such an easy convenient make head meal that it is in weekly rotation, if not more frequently, at our house. I have an ever-growing list of bean salad recipes with different combinations of dressings, fresh herbs, and a variety of beans. Because I have so many different kinds of recipes, I never get old with this simple and satisfying dish. With that said, I think in almost all cases, the bean type could be swapped in each recipe. The dressings, fresh herbs, and other vegetable combinations will work well with all kinds of beans. Here are some of my other bean salad recipes: 3-bean salad, white bean, Black Bean, and Garbanzo Bean Salad, Chickpea, and Kidney Bean Salad, edamame salad recipe, black bean and corn, Italian cannellini, and garbanzo bean salad. 

Jump to:

• Ingredient Notes
• Instructions
• How to Serve
• Tips, Tricks, and Alterations
• Recipe

Ingredient Notes

Kidney Beans

Dark red kidney beans are the star of this salad. They’re rich in plant-based protein and have a firm texture that holds up well with the other ingredients. Make sure to rinse and drain canned beans thoroughly to remove any excess sodium from the canning liquid. You don't have to stick to a dark red kidney- I just like how they look. Any kidney bean will work. This recipe will also work well with great northern,  navy beans or cannellini beans. In fact, I have an ever-growing list of bean salads with different combinations of dressings and fresh herbs: 3-bean salad, white bean, black bean, and corn, and garbanzo bean salad. 

Fresh Herbs

The combination of fresh parsley and cilantro brings brightness and a burst of flavor to the salad. Feel free to adjust the herbs based on your preference or what you have on hand. I also like it will a little bit of fresh mint. Use what ever you have. 

Dressing Ingredients

The dressing for this salad is a simple yet tangy mix of lemon juice, olive oil, apple cider vinegar, and dijon mustard. The addition of honey balances out the acidity, while lemon zest adds an extra citrusy kick. Freshly chopped garlic and a pinch of salt and pepper round it out, making it the perfect complement to the hearty beans and crunchy vegetables.

Instructions

Make the Dressing: In a small bowl, whisk together 3 tablespoons of fresh lemon juice, ⅓ cup olive oil, ⅓ cup apple cider vinegar, 1 tablespoon dijon mustard, 1 tablespoon honey, 1 tablespoon lemon zest, 2 chopped garlic cloves, ½ teaspoon salt, and ¼ teaspoon fresh ground black pepper. Set aside.

Prepare the Salad: In a large bowl, combine 3 cans of dark red kidney beans (rinsed and drained), 2 chopped scallions (green onion), 1 chopped red bell pepper, ¼ cup finely chopped red onion, 2 tablespoons mint chopped and ¼ cup chopped fresh herbs (such as parsley or/and cilantro). Add the chopped garlic cloves for an extra layer of flavor.

Mix It All Together: Pour the dressing over the bean and vegetable mixture. Toss until everything is well coated.

Marinate for Best Flavor: While you can serve this salad immediately, it’s even better if you let it marinate at room temperature for at least an hour. This allows the flavors to meld beautifully.

How to Serve

• Serve chilled or at room temperature as a light lunch.
• Pair with a hearty slice of crusty bread.
• Spoon over a bed of fresh arugula for a satisfying meal.
• Use as a filling for wraps or lettuce cups.
• Perfect alongside grilled vegetables or as a side for summer BBQs.

Tips, Tricks, and Alterations

• More Fresh Herbs: Swap or add fresh parsley, basil, or cilantro to enhance the flavor.
• Different Beans: While this recipe features kidney beans, feel free to add or substitute black beans, garbanzo beans, or cannellini beans for a more varied texture.
• Add Cheese: For a creamy texture, toss in some crumbled feta or goat cheese.
• Extra Veggies: Toss in cherry tomatoes, crisp cucumber, or fresh green beans for added crunch.
• Storage: This salad gets better the next day. Store leftovers in an airtight container in the fridge

If you’ve tried this Kidney Bean Salad recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe