Red Kidney Bean Salad

Two forks in a plate of salad next to two small baguette slices.

5 from 4 votes

This simple vegan Red Kidney Bean Salad is perfect for a quick lunch, side dish for dinner, picnic in the park, or backyard BBQ. No cooking, no mayo — just a light vinaigrette. Easily doubled or tripled for a crowd. And it only gets better as it sits, so it's the perfect make-ahead dish. Ready in just 15 minutes!

Prep Time15

Total Time15

Course: Main Dish, Salads

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 209kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the Bean Salad

2 cans (15 ounces each) kidney beans drained and rinsed (or 3.5 cups cooked kidney beans)
1 English cucumber diced (about 1 ½ cups)
4 radishes diced (about ¾ cup)
¼ - ½ of a medium red onion diced (about ¾ cup)
½ cup fresh parsley chopped

For the Dressing

¼ cup apple cider vinegar
1 teaspoon pure maple syrup use 2 teaspoons if you like it sweeter
3 tablespoons extra virgin olive oil
1 teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Add kidney beans, cucumber, radishes, red onion, parsley, salt and pepper to a medium mixing bowl.
In a small bowl, whisk together the vinegar, pure maple syrup and oil.
Pour the dressing over the salad ingredients and toss well to combine.
Eat immediately or cover and refrigerate. It only gets better as it sits!

Notes

~ Drain and rinse the canned kidney beans well. Or try chickpeas, black beans, cannellini beans or navy beans instead.

~ Chop the cucumbers and radishes into bite size pieces about the same size as the kidney beans.

~ Use fresh parsley, not dried! Or try cilantro for a different spin.

~ This kidney bean salad gets better as it sits, making it the perfect make-ahead meal prep dish.

~ For an oil-free option, whisk in a tablespoon of Dijon mustard in place of the oil or skip the dressing entirely and use a squeeze of fresh lemon juice, salt and pepper.

Nutrition