kidney bean salad

Simple Mediterranean kidney bean salad with garden vegetables, fresh cilantro, and homemade Dijon vinaigrette. See the video and recipe notes for variations.

Kidney Bean and Cilantro Salad with Dijon Vinaigrette

kidney beans, drained and rinsed

cucumbers,

Medium-sized heirloom tomato, chopped

fresh cilantro, stems removed, chopped (about 1 1/4 cup)

red onion, chopped (about 1 cup)

lime

olive oil

Dijon mustard

garlic paste, garlic

sumac

Salt and pepper,

In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.

To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.

Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.

Cover and let sit in the fridge for half hour to an hour before serving.

I made this for my lunch today - omg, it’s absolutely delicious! It’s lockdown in the UK but being in the sunshine in my garden and eating this - I can seriously imagine being on holiday if I close my eyes! I’ll 110% make again. Thank you for sharing. X

I make a lot of salads but this maybe my new favorite!  The dressing and combination of beans with cilantro was amazing!

This is my second time to make this wonderful and very healthy side dish.
It's simple, full of many different flavors and if organic ingredients are used, very nutritious. Many Thanks!!!

https://content.jwplatform.com/videos/co3N7M5E.mp4

Mediterranean kidney bean salad with fresh cilantro and a zesty Dijon vinaigrette 

Mediterranean Kidney Bean Salad

Colorful, crunchy and fresh, this deliciously easy Old Fashioned Kidney Bean Salad makes a perfect cold side dish and takes just a few minutes to make.

Old Fashioned Kidney Bean Salad

kidney beans

celery,

onion

sweet pickle

hard boiled eggs, chopped

Miracle Whip

Salt and pepper

First drain and rinse off your kidney beans.

Add the kidney beans to a medium sized...

Add the kidney beans to a medium sized bowl along with the chopped celery, onion, sweet pickles, hard boiled eggs, and Miracle Whip.

Stir to combine. Season to taste with salt...

Stir to combine. Season to taste with salt and pepper.

Will stay fresh in the fridge for several...

Will stay fresh in the fridge for several days. Just cover tightly with plastic wrap.

Simple, protein-packed Kidney Bean Salad with Lemon and Parsley. Filled with texture &amp; bright, fresh, zesty flavours and perfect for a healthy, light lunch or tasty side!

Kidney Bean Salad

beans

chickpeas

cucumber (, diced)

½ medium sweet white or red onion (, finely chopped)

lemon juice (, usually around 1 large juicy lemon

extra virgin olive oil (, (omit to make oil-free))

garlic (, minced very finely or grated)

sugar (,

salt (,

½ teaspoon freshly cracked black pepper (,

Drain and rinse the beans then add to a large salad bowl.

Add the chopped cucumber, onion and parsley. 

Whisk all of the dressing ingredients together, or put them in a jar and give them a good shake. I recommend adding the sugar to taste so you get the perfect balance of tangy and sweet for you.

Pour the dressing over the salad and toss together well.

https://content.jwplatform.com/videos/dsbdOJT4.mp4

This simple, protein-packed Kidney Bean Salad with Lemon & Parsley is filled with texture & bright, fresh, zesty flavours. Perfect for a healthy, light lunch or tasty side!

This Mediterranean-style bean salad recipe is delightfully crisp and satisfying. Its fresh flavors include kidney beans, chickpeas, lemon, garlic and leafy herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Mediterranean Bean Salad

beans kidney beans

chickpeas (15 ounces), rinsed and drained, or 1 1/2 cups cooked chickpeas

red onion, diced (about 1 cup)

peeled,

parsley

dill

lemon juice

garlic, pressed

salt

red pepper flakes

In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill.

Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined.

Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.

Great salad. Everyone loves it, very refreshing and filling. Leftovers store in the fridge no problem for a few days. Lots of asks for the recipe.

Thank you for your lovely recipes.  I have made some and I gifted my two daughters with your C&amp;K recipe book. I have one too. Tnx again Pam

This salad is my current obsession! I paired it with garlic hummus and grilled naan. It’s definitely a new family favorite!

Thanks so much for sharing your recipes. I love making the beans &amp; chickpeas salad. My family really likes it . I made again but this time I ran out of lemon. Is it ok to use apple cider vinegar instead?

I was nervous about the amount of parsley in this, because I sometimes find the flavor overwhelming, but happy to report that it works perfectly even if you're a bit leery like me! Yesterday I had it with some baked pita chips, which didn't exactly scoop very well but did taste delicious, so if you happen upon pita chips that are shaped more like Tostito scoops, you could definitely serve this as a party dip!

Amazing. And I don't even like beans. Also loved by my my teenager . We'll see what my bean-loving hubby thinks tonight.

A bit of a chance for me to take, with the mint, but I absolutely loved this salad. Had to substitute the celery sticks with green asparagus though, but that worked fine

All I want to say is that "celery" is not used in any Lebanese dish...
To be honest: this salad, although delicious, isn't Lebanese at all.

This is my second time submitting a review on this recipe, for some reason the first one did not get posted. But the recipe is so good, I want to chat it up!

This lovely little salad has become a go-to meal in our house. These are ingredients I always have on hand, so when I need a quick meal that satisfies everyone, this is an option. 

I prefer the mint over the dill for this recipe, but I encourage that you try both. I've read that the salad makes great leftovers. Somehow, I've never had leftovers. Well, once I almost did. Then my college-aged daughter had it as a study snack around 9pm. So much for leftovers.

My sister and I tried it today ! It was very lovely ..

I tried the salad, I'm not sure I'll ever ear anything else again it's so good! ❤️

I love this salad.  The flavors are amazing!  It’s become a staple in our home especially during  the summer months.  My daughter and I follow a vegan diet and I am always looking for vegan recipes and this one is a keeper.

Love this salad! I added some chopped lacinito kale and used tahini in place of olive oil. I also made your recipe for baba ganoush yesterday. I'm in mediterranean heaven!! Thanks!

I just made this to bring to a family gathering today so I don't know how everyone else will like it, but based on the smell I love it and I'll be making it again! I added fresh mint and a little dried dill as well.

HiKate,
I am a great fan of your recipes. I am lifelong vegetarian. Discovered your website/blog a year ago. Have tried several of your recipes and they have always come out great. Too many to count. But I want to highlight your mango burrito bowl, granola, bean salad, your Thai recipes and dips. Chocolate bark. Your recipes are awesome. Never fails. I have touted your site to sooo many. Love you.

Thanks for a great recipe, will make delicious no-cook summer lunches or dinners this week.  I added a bit of ground cumin and a pinch of smoked paprika.  This is a very satisfying dish with the herbs and lemon.

Love this recipe. I make it often per request.

I've made a similar recipe before and look forward to trying this.  I was hasfit to see you mention Mediterranean Deli- one of my favorites! The first place I ever saw barrels of all kind of olives(many many years ago!)

https://content.jwplatform.com/videos/ozVNXXBg.mp4

Watch how to make lemon-parsley bean salad in this short video. A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs.

Lemon-Parsley Bean Salad

This deliciously simple Red Kidney Bean Salad is perfect for a quick lunch, side dish for dinner, picnic in the park, or backyard BBQ. Easily doubled or tripled for a crowd. And it only gets better as it sits, so it&#039;s the perfect make-ahead dish. Ready in just 15 minutes!

English cucumber (diced (about 1 1/2 cups))

radishes (diced (about 3/4 cup))

parsley (chopped)

apple cider vinegar

maple syrup (use 2 teaspoons if you like it sweeter)

extra virgin olive oil

salt (or

black pepper (or

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!

Still a fave -- made it again this week as radishes were good and on sale and cukes are getting better. Not summer here yet :)

easy and great changed some ingrediants to on hand but is great..

I love kidney beans + this salad looks absolutely amazing! I can taste all that deliciousness from here. The incorporation of cucumbers is my favorite part. This is so colorful and refreshing :)

An easy to prepare salad that is perfect for a salad or side dish! We love this as an appetizer with homemade tortilla chips or pita chips. &nbsp;Low-fat and low-calories but super tasty!

Healthy Tuscan Bean Salad

can, navy beans (drained and rinsed)

barley (cooked according to package directions)

pepper,

red pepper,

tomato,

sun dried tomatoes, chopped

green onions (finely diced)

garlic,

Tablespoons skinny basil pesto (or store-bought pesto)

Tablespoons canola oIl

Tablespoons white wine vinegar

Tablespoons lemon juice, fresh

salt and ground black pepper,

In a small mason jar, combine the Skinny Basil Pesto (or store made pesto), canola oil, white wine vinegar, lemon juice, salt and pepper, to taste.&nbsp;

Place cover on mason jar and shake well, to combine all ingredients.&nbsp;

&nbsp; Check the seasoning and adjust, if necessary. Set aside.

Tuscan Salad Dressing

In a large mixing bowl, combine the chickpeas, navy beans, cooked barley, green peppers, red peppers, diced tomato, sun-dried tomatoes, and green onions. Season with ground black pepper.

Toss the bean salad with the Tuscan Dressing, recipe above.&nbsp;

Taste for seasoning, adjust if necessary.&nbsp;

Chill salad for a few hours or overnight to blend the flavors. Serve as a side dish or as an appetizer with tortilla or pita chips

Serve as a side dish or as an appetizer with tortilla or pita chips

To Assemble the Tuscan Bean Salad

Delicious...healthier alternative to Costco's Tuscan bean salad.  Thank you!

Just made this after searching for a copy cat recipe for this exact thing I picked up at my local deli yesterday. Nailed it.  Thank you for a great recipe that is going to be a go to for everyday use and potlucks.

Top 6 kidney bean salad recipes from across the web

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Kidney Bean and Cilantro Salad with...

Old Fashioned Kidney Bean Salad

Kidney Bean Salad

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Top 6 kidney bean salad recipes from across the web

The most viewed kidney bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kidney Bean and Cilantro Salad with...

Old Fashioned Kidney Bean Salad

Kidney Bean Salad

Mediterranean Bean Salad

Kidney Bean Salad

Healthy Tuscan Bean Salad

The most viewed kidney bean salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine