Kidney Bean Salad

When it comes to non boring side dishes, I have a secret weapon: Kidney Bean Salad! Easy to make with pantry staples, and great for a weeknight dinner or potluck!

Red Bean Salad is dish that came about in the 1950s and is historically southern. It is easy to make and requires little time to assemble. It can be served chilled or room temperature so it is perfect for bringing to outside events.

Kidney Bean Salad Ingredients

All of these ingredients are easily found at your local grocery store.

• Red kidney beans– The original recipe calls for ALL red kidney beans, hence the name. I switched up and use two varieties.
• Chickpeas– Chickpeas are also called garbanzo beans or in Italian food, sometimes chi-chi beans. There is a broad range for the texture of canned chick peas, so taste test brands before finding one you like.
• Scallions/green onions- I like the color these provide, but you can also use chives or minced red onion or sweet onion. You’ll want the bits to be really small.
• Celery- Adds crunch and flavor. Celery juice will adds flavor to the yogurt. YUM!
• Plain greek yogurt- This used to be mayonnaise, but it was thick and I didn’t like the idea of leaving a raw egg product out on a table at a BBQ, so I changed my Kidney Bean Salad recipe to have plain Greek yogurt and I actually like it better!
• Apple cider vinegar– This is an acid and adds a little bite to the mix.
• Lemon zest– I like using zest opposed to juice because it won’t thin out the yogurt. You can omit zest if you don’t have any fresh lemons.
• Sugar– Sugar balances the acids and gives a slightly sweet aftertaste. This too can be omitted, but helps make the dish a little more sophisticated in the flavor profile.
• Parsley– Use a flat leaf Italian parsley opposed to curly parsley. Curly is best for garnishes, doesn’t have as much flavor and is harder to chew due to texture. Flat leaf gives more flavor and is easier to chew.
• Seasoning– Coarse sea salt and freshly ground black pepper are all you need! I like using a coarse salt because they add a milder salty flavor.

Variations

There are plenty of ways to make this kidney bean salad recipe your own. Here are a few suggestions.

• Beans – While this is a kidney bean salad, you can certainly add or swap in other beans. Cannellini beans or pinto beans are perfect, just make sure to drain them.
• Vegetables – Feel free to throw in as many vegetables as you’d like! Cucumbers, chopped bell peppers or cherry tomatoes would be great additions.
• Fresh herbs – There’s nothing wrong with throwing in some herbs to your mediterranean salad. Basil, cilantro, dill, fresh parsley, mint, thyme or oregano are perfect options.
• Cheese – If you’d like to throw in some cheese, be my guest. I’d recommend something like feta or mozzarella.
• Dressing – Feel free to play around with the dressing ingredients. A combination of things like extra virgin olive oil, lime juice, lemon juice, honey and balsamic vinegar is perfect.

How to Make Red Bean Salad

Making this salad is as easy as 1, 2, 3!

1. Rinse and dry ingredients. Make sure your wet and rinsed ingredients are dry before using.
2. Make dressing. In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, lemon zest, sugar, parsley and salt and pepper.
3. Toss beans and veggies in dressing. Add drained and dried kidney beans and chickpeas, scallions and celery. Toss to combine.
4. Cover and chill. Cover and refrigerate salad for one hour or up to an entire day.
5. Toss again before serving. Toss to combine before serving chilled or at room temperature.

Make it a Meal!

You can serve this salad with just about anything you’d like to! If serving at a potluck or barbecue, I’d serve it alongside whatever’s on the grill. Burgers, hot dogs, grilled chicken or pork chops are all great ideas.

I also like to serve this salad with other favorite salads. A potato salad, antipasto pasta salad or ambrosia salad would be perfect.

Storage and Freezing

How to Store Kidney Bean Salad

Red bean salad will stay good in the fridge for about five days. It can sit at room temperature for two hours, according to the CDC.

Can I Freeze Old Fashioned Kidney Bean Salad?

Unfortunately I do not recommend freezing this salad. It will become quite soggy upon thawing.

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Looking for a non boring side dish? Check out this Kidney Bean Salad recipe! EASY to make with pantry staples, and great for a weeknight dinner or potluck!

Prep Time: 10 minutes mins

Chilling: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Servings: 8

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Equipment

• Whisk

Ingredients

• 15.5 ounces can red kidney beans , rainsed, drained and dried
• 15.5 ounces can chickpeas , rinsed, drained and dried
• 3 scallions , whites and greens, chopped
• 3 ribs celery , chopped
• 1/2 cup Plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon zest
• 1 tablespoon sugar
• 1 tablespoon flat parsley , chopped
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground pepper

Instructions

• Make sure your wet and rinsed ingredients are dry before using.
• In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, lemon zest, sugar, parsley and salt and pepper.
• Add drained and dried kidney beans and chickpeas, scallions and celery. Toss to combine.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Toss to combine before serving chilled or at room temperature.
• If you’ve tried this recipe, come back and let us know how it was!

Nutrition

Calories: 111 kcal, Carbohydrates: 18 g, Protein: 7 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 602 mg, Potassium: 291 mg, Fiber: 6 g, Sugar: 3 g, Vitamin A: 163 IU, Vitamin C: 3 mg, Calcium: 58 mg, Iron: 1 mg

Author: Jessica Formicola

Calories: 111

Course: Side Dish

Cuisine: American

Keyword: red bean salad

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