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Easy and Refreshing Kidney Bean Salad Recipe

Easy and Refreshing Kidney Bean Salad

A no-cook kidney bean salad made with crunchy celery, red onion, parsley, and a zesty olive oil and vinegar dressing. It makes 4–6 servings and can be served chilled or at room temperature.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 15 oz cans Red kidney beans, drained and rinsed
  • 1/2 medium Medium red onion, finely diced
  • 2 stalks Celery stalks, finely diced
  • 1/2 cup Fresh parsley, chopped
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove Small garlic clove, finely minced
  • 1/2 teaspoon Granulated sugar or honey, optional
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1/2 cup Diced cucumber or bell pepper
  • 1/4 cup Sliced green onions
  • 1/2 teaspoon Ground cumin
  • 2 tablespoons Fresh mint or cilantro, chopped
  • 1/4 cup Crumbled feta cheese

Method
 

Step-by-Step
  1. Drain the kidney beans thoroughly and rinse them under cold running water. Let them drain well, or gently pat them dry, so excess canning liquid does not water down the dressing.
  2. Finely dice the red onion and celery, then chop the parsley. If using optional cucumber, bell pepper, green onions, mint, cilantro, or feta, prepare those ingredients now.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, optional sugar or honey, kosher salt, and black pepper until blended.
  4. Place the kidney beans, diced onion, celery, and parsley in a large mixing bowl. Pour the dressing over the vegetables and beans.
  5. Fold gently with a spatula or large spoon so the beans stay intact. Add any optional ingredients and mix carefully.
  6. Taste the salad and adjust with more salt, pepper, vinegar, or lemon juice as needed. Serve immediately, or refrigerate for 30 minutes to 1 hour and stir before serving.

Notes

The salad requires no cooking and has about 15 minutes of active preparation time. For the best texture, rinse and drain the kidney beans thoroughly. If the beans absorb much of the dressing after chilling, add a small splash of red wine vinegar or lemon juice before serving.