Red Kidney Bean Salad Recipe

As a food blogger I added an unlikely ingredient to this Red Kidney Bean Salad that had my friends insisting I share the recipe.

I never expected a simple Red Kidney Bean Salad to nag at me the way this one did. Something about the bright snap of red onion against soft red kidney beans made me keep coming back, tasting and wondering what else could surface.

It sits in my head with all those Creamy Bean Salad Recipes I flip through, but it stubbornly refuses to be just another bowl. I want you to feel that little poke of curiosity too, like you can’t help but peek, see if it really lives up to the memory you didn’t know you had.

Ingredients

• red kidney beans: creamy and hearty, high in protein and fiber, keep you full longer
• red onion: sharp crunchy bite, adds zing and a mild sweet aftertaste raw
• red and yellow peppers: sweet, juicy, bright color and a big vitamin C punch
• cucumber: cool watery crunch, low calorie and it tones down tart dressings
• cherry tomatoes: tangy and slightly sweet, boost antioxidants and freshen every bite
• extra virgin olive oil: healthy fat, adds silkiness, helps absorb fat soluble vitamins
• red wine vinegar: sharp acidic tang that balances richness and wakes up flavors
• honey or sugar: tiny sweet note to tame acidity, don’t overdo it

Ingredient Quantities

• 2 (15 oz) cans red kidney beans drained and rinsed
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium cucumber seeded and diced
• 1 cup cherry tomatoes, halved
• 1/2 cup canned sweet corn, drained (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey or granulated sugar
• 1/2 tsp ground cumin (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

How to Make this

1. Drain and rinse the kidney beans well, shake off excess water and pat lightly with paper towel so the salad wont be too watery.

2. Finely chop the red onion and, if you want a milder bite, soak it in cold water for 5 minutes then drain.

3. Dice the red and yellow bell peppers, seed and dice the cucumber, halve the cherry tomatoes, drain the sweet corn if using, and chop the parsley or cilantro.

4. In a small bowl whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey or sugar, ground cumin if using, kosher salt and black pepper until blended; taste and tweak now so you dont have to later.

5. In a large bowl combine the beans, onion, peppers, cucumber, tomatoes, corn and herbs.

6. Pour the dressing over the salad and toss gently until everything is evenly coated.

7. Let the salad sit at room temperature for 20 to 30 minutes or chill for at least 1 hour so the flavors marry; if short on time even 30 minutes in the fridge helps.

8. Give it a final taste and adjust salt, pepper, vinegar or sweetness to balance it the way you like.

9. Serve chilled or at room temp. Store leftovers in an airtight container in the fridge for up to 3 to 4 days, and give it a quick toss before serving again.

Equipment Needed

1. Chefs knife, for chopping onions, peppers and herbs
2. Cutting board
3. Colander, to drain and rinse the beans and corn
4. Can opener, for the canned beans and corn
5. Large mixing bowl, to combine everything
6. Small bowl and whisk or fork, to mix the dressing
7. Measuring spoons, for the vinegar, mustard, salt etc
8. Paper towels or a clean kitchen towel, to pat the beans dry so the salad isnt watery
9. Salad servers or tongs or a large spoon, for tossing and serving
10. Airtight container, to store leftovers in the fridge

FAQ

Red Kidney Bean Salad Recipe Substitutions and Variations

• Red kidney beans: use canned chickpeas, black beans, or cannellini beans instead, same amount (2 cans), just drain and rinse; chickpeas give a creamier bite, black beans are earthier, cannellini are milder.
• Red wine vinegar: swap for apple cider vinegar or white wine vinegar in a 1:1 ratio, or use fresh lemon juice (start with equal amount but taste, you might want a touch more sugar if lemon is very tart).
• Dijon mustard: replace with whole grain mustard or yellow mustard for less heat, or stir in 1–2 tbsp plain Greek yogurt for tang and creaminess (if using yogurt, reduce olive oil a little).
• Fresh parsley or cilantro: use chopped basil, mint, or sliced green onions instead, same amount; basil gives a sweeter, summery note, mint brightens it, scallions add a sharp oniony bite.

Pro Tips

1) Pat the beans really dry, I mean like paper towel dry or let them sit in a colander for 10 minutes, wet beans dilute the dressing and make the salad soggy so do this first.
2) If the raw onion is too sharp soak it in cold water for 5 to 10 minutes then drain and squeeze a bit, it mellows the bite but dont forget to taste after, sometimes you still want a little punch.
3) Whisk the dressing hard so the oil and vinegar combine, taste and tweak now because flavors settle after chilling, and if youre saving leftovers only toss half the dressing with the salad then add more when serving so nothing gets limp.
4) Think about texture and timing, add crunchy extras like toasted seeds or a crumbly cheese for contrast, and if you want avocado put it on right before serving and squeeze a little lemon so it doesnt go brown.