Kidney Bean Salad
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This healthy Kidney Bean Salad is super easy to toss together! You’ll love the combination of crunchy cucumbers, zesty red onion, and hearty beans. Top it with a simple dressing for the perfect potluck salad.
Kidney Bean Salad Dressing
To compliment this crisp, flavorful salad, we mixed together a simple dressing. Just whisk together olive oil and balsamic vinegar and pour over the fresh veggies. You can also sprinkle on salt and pepper to taste or add other seasonings.
It’s a great salad to make for a party! You can prep it in advance and store in the fridge until party time. And it’s hearty enough to feed a crowd. Everyone will be asking for the recipe.
Love easy salads with a few ingredients? Check out these healthy favorites: Watermelon Tomato Salad, Cucumber And Red Onion Salad, and Artichoke Salad With Tomatoes And Canned Artichoke Hearts.
How To Make Kidney Bean Salad
First we need to rinse the kidney beans. Open the cans over a colander in the sink. Rinse the beans with water and drain them. Add beans to a salad bowl.
Wash a cucumber and peel it or not, depending on your preference. Slice in half and then into long spears (about 8 total). Chop spears into bite-sized pieces. Add cucumber to salad bowl.
Cut stem off red onion and peel. Cut onion in half and slice again through the center. Turn onion and cut into long strips. Keeping onion together, slice into pieces. Add chopped onion to the bowl.
Pour olive oil and balsamic vinegar into a liquid measuring cup. Whisk to blend into a dressing. Pour over salad. Sprinkle on salt and pepper and toss to coat veggies in dressing and seasonings. Now it’s ready to serve!
Cooking Tips
- You can chop up an entire small red onion or half of a large one
- Season this salad to taste. Add any more seasonings you love
- Salad can be prepped in advance, keep for up to 2-3 days in the fridge
Are Canned Kidney Beans Cooked?
Yes! No need to cook canned kidney beans. Just rinse in the sink and add to all sorts of dishes like salads, soups, and tacos. Kidney beans are full of protein and fiber.
Should You Rinse Canned Kidney Beans Before Using?
Depends on your preference. You can certainly add the beans, liquid and all, to recipes like soups. However, if you want to cut down on sodium or use the beans in a salad, it’s best to drain and rinse them.
What To Serve With Kidney Bean Salad
This crunchy, tasty salad would go well with “pass-around” cookout dishes like Imitation Crab And Canned Corn Salad Recipe, Best Ever Macaroni Salad Recipe, and Popcorn Salad Recipe. Something for everyone!
And for a refreshing beverage? We love iced drinks you can serve by the pitcher, like Raspberry Infused Flavored Water Recipe, Instant Pot Peach Lemonade Recipe With Fresh Peaches, and Keto Sangria Recipe.
More Hearty Salad Recipes To Try
Kidney Bean Salad
Recipe Video
Ingredients
- 30 oz kidney beans 2 cans, drained and rinsed
- 1 cucumber
- 1 red onion small (or 1/2 of a lrg onion)
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Open the cans of kidney beans over a colander in the sink. Rinse the beans with water and drain them. Add beans to a salad bowl.
- Wash a cucumber and peel it or not, depending on your preference. Slice in half and then into long spears (about 8 total). Chop spears into bite-sized pieces. Add cucumber to salad bowl.
- Cut stem off red onion and peel. Cut onion in half and slice again through the center. Turn onion and cut into long strips. Keeping onion together, slice into pieces. Add chopped onion to the bowl.
- Pour olive oil and balsamic vinegar into a liquid measuring cup. Whisk to blend into a dressing. Pour over salad.
- Sprinkle on salt and pepper and toss to coat veggies in dressing and seasonings. Now it's ready to serve!
Notes
- You can chop up an entire small red onion or half of a large one
- Season this salad to taste. Add any more seasonings you love
- Salad can be prepped in advance, keep for up to 2-3 days in the fridge
Nutrition
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