Kidney Bean Salad

History

When I was in college, I used to bring a kidney bean salad to school with me. It was super simple and totally budget friendly. Just kidney beans in bottled red wine vinaigrette. I was sitting with a friend one time and I pulled out my lunch, and she said, “you’re a vegetarian, aren’t you?”. LOL That obvious, I guess.

So, I decided to recreate that kidney bean salad for you, but fancy it up a bit. And, serve it with tangy homemade vinaigrette – which is super simple to make at home!

This salad is so satisfying and packed with protein, fiber, and nutrients. It’s sort of my version of a three bean salad. Heck, you could even make it a 3 bean salad by adding chickpeas and green beans.

Beans are a great part of a healthy diet; they’re low in fat, high in nutrients, provide complex carbohydrates, and are a good source of dietary fiber. And most of the nutrition books I read specifically suggest eating beans regularly for good health. And I feel like it’s time for the humble kidney bean to make a comeback.

How to make

This vegetarian and gluten free kidney bean salad with vinegar is quick and easy. And, so many of my friends will appreciate the fact that it’s a no-lettuce salad.

vinaigrette

You’ll start by making a simple red wine vinaigrette. Of course, you can use a bottled dressing if you prefer. I always just used store-bought when I was in college. And, I know that the traditional French vinaigrette is a 3-to-1, or 3 parts oil and 1 part vinegar. But I find that to be too oily with a diluted flavor.

salad

Once you have your dressing, simply drain the canned beans, and rinse them off really well. You want the water to run clear.

Chop up the veggies and herbs. And, if you need to, chop the fresh mozzarella balls into smaller pieces. I like the pearls size (also called Perline) for this salad, but bocconcini (bite-sized), ciliegine (cherry-sized), and ovoline (egg-sized) would also work; just cut them down to size if needed.

And toss it all together, garnishing with slivered almonds, fresh parsley, and salt and pepper if desired.

Pro tip: After making the salad, let it all sit at room temperature for about 15 to 20 minutes before serving so the flavors have time to meld.

Make ahead and storage

This no cook salad can be made ahead of time and is great for meal prep.

I like making it completely in advance, with the dressing and everything, so that the beans and veggies marinate in the dressing. Of course, if you prefer, you can store the salad separately from the dressing and just dress it when you’re ready to eat.

Store in airtight glass containers in the fridge for about 3 to 4 days.

Serving suggestions

This salad is great as a side dish, a light main course, or as a topping for greens, especially arugula and spinach.

The light and bright tangy flavors go so well with grilled food at summer BBQs and picnics. Try it with spicy grilled shrimp, grilled fish, or grilled steak.

Serve it with flat bread, hummus, red pepper dip, and cottage cheese everything dip for a fun appetizer spread.

Changes to the recipe

It’s a fantastic hearty salad, but you could make it even more of a meal by stirring in some quinoa, bulgur, shredded chicken or adding more veggies like red bell pepper, shredded carrots, or celery.

Like I said earlier, make it a three-bean salad buy adding garbanzo beans and cooked green beans. Or try different kinds of beans like black beans or white kidney beans.

Top it with another fresh herb like cilantro basil, or oregano.

Switch up the cheese by using crumbled feta, goat cheese, cotija, or queso fresco.

Add some dried cranberries or raisins for a hint of sweetness, like in my asparagus pecan salad.