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Kidney Bean Salad
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5 from 4 votes

Kidney Bean Salad

Looking for a healthy, tangy bean salad recipe? Try this oil-free red kidney bean salad loaded with vegetables and dressed in a tangy red vinaigrette. Great for dinner, a side dish, or for a potluck or barbeque. Simple to make and delicious!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 153kcal


Red Kidney Bean Salad

  • 30 ounces kidney beans drained and rinsed (2 cans)
  • 3 stalks celery diced
  • 1 red bell pepper diced
  • ½ cup red onion diced
  • ½ English cucumber deseeded and diced
  • ¼ cup parsley chopped
  • 2 Tablespoons dill chopped
  • 1 handful microgreens garnish

Bean Salad Dressing

  • ½ lemon juiced and zested
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon water
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • Salt to taste


  • Rinse and drain kidney beans and place them in the base of a large bowl.
  • Deseed cucumbers and dice.
  • Dice other vegetables and herbs.
  • Add all the vegetables and herbs to the bowl.
  • In a small bowl or measuring cup, whisk all the dressing ingredients together.
  • Taste for salt preference; add accordingly to taste.
  • Pour the dressing over the salad and stir to combine.
  • Cover the salad and place in the refrigerator for a few hours before serving.
  • Stir again before servings and add optional microgreens as garnish.


  • Red onion is the best choice for a kidney bean salad. But, Pickled Red Onions give the salad a deeper acidic flavor. 
  • Dice the vegetables in small, similar-sized pieces to make them easier to eat and for presentation. I use a vegetable chopper.
  • Using a colander to rinse canned beans is a quick way to drain and rinse.
  • If you have difficulty digesting beans, add some kombu when cooking the beans, or add a piece to the salad to reduce gas and bloating.
  • If you drain canned beans as often as I do, consider buying a can strainer.
  • Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
  • Store the salad in the refrigerator for up to 4 days. 
  • To add more beans to your diet, try Chickpea Quinoa Salad, Curried Pinto Beans, or the Three Bean Salad Recipe.


Calories: 153kcal | Carbohydrates: 28g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 59mg | Potassium: 568mg | Fiber: 9g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 4mg