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This Red Kidney Bean Salad comes together quickly with just a handful of ingredients. Made with basic pantry staples and three types of beans – red kidney, chickpeas, lentils, and fresh chopped veggies, this bean salad is rich in flavor, texture, and nutrition. One of the best parts about this red bean salad recipe is the light and tangy vinaigrette dressing that ties the whole dish together. It’s a protein-packed vegetarian salad that fills you up and tastes amazing!
Table of Contents
- Why you’ll love this kidney and garbanzo bean salad
- Ingredients to make a kidney bean salad
- How to make a kidney bean salad
- Tips for making the best chickpea and kidney bean salad
- Popular substitutions & additions
- How to store kidney bean salad
- Frequently asked questions
- More hearty salad recipes:
- Red Kidney Bean Salad Recipe
This kidney and garbanzo bean salad is perfect for meal prep and provides a punch of nutrition. Packed with protein, brimming with vibrant vegetables, and bursting with flavors, this kidney bean salad is a game-changer for anyone looking for a satisfying and wholesome meal.
Why you’ll love this kidney and garbanzo bean salad
- Great for All Dietary Needs: It’s vegetarian-friendly and can easily be made vegan by substituting honey mustard for a vegan-friendly mustard. It’s also gluten-free and dairy-free, making it a great option for those with dietary restrictions.
- Easy to Prepare: This recipe requires minimal prep work, and the ingredients are easy to find in your local grocery store. Plus, it’s a great make-ahead dish as the flavors develop even more when it’s left to sit in the fridge.
- Versatile: It’s perfect as a side dish, a hearty lunch, or even a main course for a light dinner. You could also add some grilled chicken or tofu for extra protein.
Ingredients to make a kidney bean salad
- Uncooked green lentils: Also known as French lentils, they are a great variety for salads as they hold their shape well. Lentils are an excellent source of plant-based protein and are high in dietary fiber, which may help promote satiety. When cooked, they have a slight bite and an earthy flavor that pairs well with the other ingredients.
- Chickpeas: With a creamy texture and a slight bite, chickpeas add a satisfying and hearty element to this salad.
- Kidney beans: Though often underappreciated, kidney beans pack in so much nutrition and add a filling component to the salad. Their firm, starchy texture, and mild earthy flavor complement the other ingredients well.
- Carrots: This root vegetable brings a refreshingly sweet flavor, crunchy texture, and a pop of color to the salad, making the whole dish warm and inviting.
- Celery: Adds a unique texture, a fresh aroma, and a mild flavor. And because celery has a high water content, this salad is hydrating and satisfying, particularly during hot weather.
- Red pepper: Brings vibrant color and crisp texture to the red bean salad. The sweet taste complements the earthly flavors of other ingredients perfectly.
- Fresh parsley: This leafy garnish gives a pop of green color and provides a bright, herbaceous flavor.
- Dressing: A simple vinaigrette of olive oil, apple cider vinegar, honey mustard, cumin, dried dill, and salt and pepper brings everything together for a tasty and hearty dish.
How to make a kidney bean salad
- In a large bowl, add the dressing ingredients: olive oil, apple cider vinegar, honey mustard, cumin, dill, salt, and pepper.
- Whisk to combine well.
- Add the cooled cooked lentils, chickpeas, kidney beans, carrots, celery, and red pepper to the vinaigrette.
- Toss well to combine and serve immediately or chill in the refrigerator until ready to serve.
Tips for making the best chickpea and kidney bean salad
- Drain and rinse the beans. The liquid that comes with canned beans is starchy and salty, so it’s best to rinse them well before adding them to the salad.
- Whisk dressing in the same bowl. No need to dirty more dishes. Grab your large salad bowl and make the dressing directly in the bowl, then add the rest of the ingredients.
- Cook lentils in advance. Ensure your lentils are completely cooled before adding them to the salad ingredients. You can do this step up a few days before making the salad and keep the cooked lentils in the fridge until ready to make the salad. Check out all the details on how to cook lentils properly.
- Avoid adding delicate ingredients early. If you’re adding a spin to this salad, it’s best to wait until serving to add garnishes and topping like nuts, seeds, and fresh herbs to maintain texture and prevent wilting and sogginess.
Popular substitutions & additions
- Try other lentils. Both brown and red lentils can be used interchangeably in this salad, although red lentils may break down faster due to their lack of outer skin, resulting in a creamier texture.
- Sub the chickpeas or kidney beans. Try black, pinto, or white beans for different flavors, textures, and colors.
- Add a grain. Add cooked quinoa to boost protein and add a fluffy texture. Learn how to cook quinoa for the perfect texture. Or experiment and try brown rice, farro, or barley. Adding grains to this salad is an easy way to make it more satiating while adding variety.
- Include seasonal veggies. Add a cool crunch to the salad by including some diced cucumber. Or bring in some juicy sweet flavor with halved cherry tomatoes. Including seasonal vegetables can easily elevate this salad and give a refreshing vibe.
- Make it creamy. This kidney bean salad recipe is made without mayonnaise or Greek yogurt, but you can give it creaminess by adding diced avocado. The avocado can also help hold all the ingredients together if serving this in a wrap.
- Go wild with salad toppings. The possibilities are endless when it comes to salad toppings. Try feta cheese, toasted nuts, and seeds such as almonds, pumpkin seeds, or sunflower seeds. Or top with refreshing lemon zest for a vibrant citrus aroma and taste. And don’t limit the herbaceous garnish to parsley only. Have fun with mint, cilantro, basil, or dill!
How to store kidney bean salad
Store this salad in an airtight container in the refrigerator.
How long will kidney bean salad last in the fridge?
Kidney bean salad will last in the fridge for up to 4 days. The fresh veggies will start breaking down and become softer, so it’s best to consume the salad within a few days of making it.
Frequently asked questions
Yes! You can use dried kidney beans and cook them yourself. However, I prefer canned beans as they are easy, convenient, and ready to use.
To meal prep this salad to last more than 4 days, keep the chopped vegetables separate from the rest of the ingredients. You can combine the chickpeas, lentils, and beans together with the dressing but reserve the veggies. Then add them to the salad before eating to maintain their freshness and texture.
Nope! Canned beans are fine to eat directly out of the can. I do recommend you drain and rinse them, though, to get off the excess salt and starch.
You will love this kidney bean salad with vinegar dressing. It’s light, yet hearty. Simple, yet delicious. It makes a great side dish, but it’s also perfect for easy-to-grab lunches. Make a batch today and enjoy it all week long. Dress it up just how you like it to satisfy your taste preferences, or enjoy it as is.
More hearty salad recipes:
- Italian Pasta Salad
- Tahini Salad
- Tuna Pasta Salad
- Cowboy Caviar
- Greek Orzo Salad
- Mediterranean Chopped Salad
- Mexican Chopped Salad
- Kale & Farro Salad
- Chickpea Couscous Salad
- Bulgur Chickpea Salad
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Red Kidney Bean Salad
Ingredients
- ½ cup uncooked green lentils
- 1 can chickpeas drained and rinsed
- 1 can kidney beans drained and rinsed
- 3 large carrots peeled and small diced
- 3 celery stalks small diced
- ½ red pepper chopped
- 2 tablespoons chopped fresh parsley for garnish
Dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- ½ teaspoon cumin
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the lentils according to package instructions until tender. Drain and set aside to cool.
- In a large bowl, whisk together the dressing ingredients until well combined: olive oil, apple cider vinegar, honey mustard, cumin, dill, salt, and pepper.
- Add the cooled cooked lentils, chickpeas, kidney beans, carrots, celery and red pepper on top of the vinaigrette and toss well to combine.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Drain and rinse the chickpeas and beans to remove as much salt and liquid as possible.
- Whisk dressing in the bottom of the bowl to avoid dirtying more dishes. Then add the rest of the ingredients.
- Cook lentils up to 7 days in advance. Lentils must be completely cooled before adding them to salad. Check out all the details on how to cook lentils properly.
- Avoid adding delicate ingredients early. If you’re adding garnishes and topping like nuts, seeds, and fresh herbs – do so before serving to maintain texture and prevent wilting and sogginess.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
