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.

fork picking up bite of Kidney Bean 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.

mixing bowl of Kidney Bean Salad

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.

close-up of ingredients for Kidney Bean Salad

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.

Kidney Bean Salad on a plate

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!

Kidney Bean Salad topped with olive oil and balsamic vinegar

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

fork with bites of cucumber, red onion, and kidney beans

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.

stirring up the ingredients for Kidney Bean Salad

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.

tossing Kidney Bean Salad in salt and pepper seasonings

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 RecipeBest 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

Spicy Kani Salad

Arugula Burrata Salad With Figs

Shrimp Egg Avocado Salad

Egg Salad With Bacon

Shrimp Avocado Tomato Salad

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Kidney Bean Salad

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.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Keyword: Kidney Bean Salad
Cooking Method: No-Cook
Servings: 4 servings
Calories: 413kcal

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
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Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 53g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 1005mg | Fiber: 17g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 7mg
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