Kidney Bean Salad

square crop of a white bowl filled with bean and vegetable salad.

5 from 1 vote

It’s the perfect light healthy lunch or tasty side! If you’re looking for a kidney bean salad recipe without mayonnaise, you’ve come to the right place! This zesty salad is perfect for a summer picnic or BBQ. It’s colorful, easy to make, takes just a few minutes, and will be a welcome addition to any gathering.

Course Salad, Side Dish

Cuisine American

Keyword 3 bean, kidney bean, three bean

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 268kcal

Author Debi

Ingredients

dressing

3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried minced onion
¼ teaspoon dried minced garlic

Salad

15 ounces canned kidney beans drained and rinsed
1 cup chopped English cucumber
1 cup cherry tomatoes cut in half
½ cup small fresh mozzarella balls
2 tablespoons finely chopped fresh parsley
2 tablespoons slivered almonds

Instructions

Make the dressing

Place the dressing ingredients in a jar with a lid or small bowl and give it a good shake, stir, or whisk.
3 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried minced onion, ¼ teaspoon dried minced garlic

Make the salad

Drain and rinse the kidney beans and add to a large bowl. Add the chopped cucumber, cherry tomatoes, mozzarella pearls, and toss lightly to combine.
15 ounces canned kidney beans, 1 cup chopped English cucumber, 1 cup cherry tomatoes, ½ cup small fresh mozzarella balls
Pour the dressing over the salad, and toss well. Garnish with parsley and almonds, adding salt and freshly ground pepper if desired.
2 tablespoons finely chopped fresh parsley, 2 tablespoons slivered almonds

Notes

Makes 4-6 servings

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.

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.

Nutrition