• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Salads & Salad Dressings

    Published: May 25, 2020 · Modified: Jun 13, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 16 Comments

    Kidney Bean Salad

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 42 votes
    Kidney Bean Salad

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

    a terracotta bowl filled with kidney bean salad, pita breads, fresh parsley and salad servers on the side

    This very easy to make, zippy and fresh and protein-packed Kidney Bean Salad is loaded with kidney beans, chickpeas, cucumber, sweet onion and parsley.

    It's all brought together with an appropriately lemony, garlicky dressing and it's here for all of your summer-forward vegan salad and side dish needs!

    In this post:

    Jump to:
    • Ingredients
    • How to make Kidney Bean Salad
    • Serving Suggestions
    • Storage
    • Variations
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews

    Ingredients

    ingredients for kidney bean/red bean salad

    To make this simple and quick kidney bean salad you'll be needing all of the above. Use canned beans or beans you've cooked yourself at home. Red beans can be used instead of the kidney beans. Even black beans would work. It's pretty flexible!

    How to make Kidney Bean Salad

    This red bean salad is so easy. Here's how it's done:

    how to make the recipe step by step
    1. Drain and rinse the kidney beans and the chickpeas and add to a large bowl along with the chopped cucumber and parsley.
    2. Put the dressing ingredients in a jar or small bowl and give them a good stir, whisk or shake.
    3. Pour the dressing over the salad.
    4. Toss together well.

    Success tip - After making the salad let it all sit for 15 to 20 minutes before serving so the flavours have time to blend together nicely.

    Serving Suggestions

    This red kidney bean salad recipe is bright, light and refreshing. It's perfect for serving at BBQs, picnics or pot lucks. Try enjoying it with:

    • Pita bread or 15 minute no yeast flatbread
    • Vegan Crab Cakes
    • Baked Tofu
    • Vegan Chicken Breasts
    • Kidney Bean Burgers
    • Grilled food

    Storage

    Store leftover salad in an airtight container. It will last for 2 to 3 days in the fridge. You can make it last a little longer by making it without the parsley. Then add the parsley just before you serve to keep it fresh and wilt-free.

    kidney bean salad in a bowl with a jar of lemon dressing behind

    Variations

    With all of those beans it's already a pretty substantial salad, but if you want to make it even more so, try stirring some cooked and cooled quinoa, couscous or rice and extra veggies like bell peppers, corn, green onion, raw carrot, dill pickles, chopped celery or cherry tomatoes. A crumble of my vegan feta cheese over the top would be really delicious, and fresh cilantro or basil work well in place of or as well as the fresh parsley.

    Recipe FAQs

    Can you eat kidney beans straight from the can?

    Yes, kidney beans are safe to eat straight from the can.

    How do you cook canned kidney beans?

    You don't need to cook/boil canned kidney beans because they are already pre-cooked.

    Is kidney bean salad good for you?

    Beans of all kinds are an important part of a healthy diet. US dietary guidelines recommend adults eat 3 cups of of legumes, including beans per week. Beans are very low in fat, dense in macro and micronutrients and they provide us with complex carbohydrates, dietary fibre and plant-based protein. For more info on their nutritional composition and health benefits see this evidence-based article from North Dakota State University.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    a bowl of kidney bean salad with some salad servers and pita breads

    Kidney Bean Salad

    Author: Melanie McDonald
    5 from 42 votes
    Simple, protein-packed Kidney Bean Salad with Lemon and Parsley. Filled with texture & bright, fresh, zesty flavours and perfect for a healthy, light lunch or tasty side!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    COOK TIME: 0 minutes
    TOTAL TIME: 10 minutes
    Servings: 6 servings (as a side)

    Ingredients
      

    For the salad

    • 1½ cups (1 x 15oz can) kidney beans , drained and rinsed, (a 398 ml can in Canada)
    • 1½ cups (1 x 15oz can) chickpeas , drained and rinsed, (a 398 ml can in Canada)
    • 1 medium cucumber , diced
    • ½ medium sweet white or red onion , finely chopped
    • 1 cup (or 1 to 2 big handfuls) flat leaf parsley , chopped or torn

    For the dressing

    • 5 tablespoons fresh lemon juice , usually around 1 large juicy lemon or 1½ medium ones
    • 3 tablespoons extra virgin olive oil , (omit to make oil-free)
    • 2 small cloves garlic , minced very finely or grated
    • 1 - 2 teaspoons sugar , or a little drop of maple syrup or agave
    • ½ teaspoon salt , or to taste
    • ½ teaspoon freshly cracked black pepper , or to taste
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • 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.

    NOTES

    If preparing ahead, I recommend making it without the parsley then adding it in just before serving to keep it fresh and wilt-free. 
    Store leftover salad in an airtight container. It will last for 2 to 3 days in the fridge. 
    For a thicker, creamier, sharper dressing, you can cut away the peel and pith on the lemon with a sharp knife and add it to a blender along with the other dressing ingredients, then blend until smooth. Add a few drops of water to thin as necessary. 

    NUTRITION

    Serving: 1of 8 servingsCalories: 205kcalCarbohydrates: 26gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 381mgFiber: 7gSugar: 5gVitamin A: 149IUVitamin C: 10mgCalcium: 44mgIron: 3mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

    • White Bean Artichoke Vegan Sandwich Filling
    • Vegan Asparagus Pasta
    • Lemon Orzo Salad
    • Peanut Crunch Salad in a Jar
    5.1K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Gerry says

      June 17, 2022 at 10:19 am

      I haven't made the salad yet but looking forward to it. It looks fantastic. I just wanted to say thank you for the Canadian measurement for the beans. I get a bit tired of measurements that don't match what I'm buying in the store. Thanks so much for your consideration.

      Reply
      • Melanie McDonald says

        June 17, 2022 at 11:53 am

        I'm really pleased it's helpful Gerry. I do wish measurements were the same everywhere. It would make life so much easier!

        Reply
      • Georgia says

        June 20, 2022 at 6:50 pm

        I haven't made this yet, but plan on it tomorrow so I can have a few quick healthy meals during the heatwave. Thank you for sharing this recipe.

        Reply
    2. Janet Moret says

      August 01, 2021 at 8:49 pm

      5 stars
      I make the Kidney Bean Salad frequently. It is simple to put together and Delicious and especially great on these hot summer days!
      Thanks Mel,
      Janet

      Reply
    3. MAZZ says

      May 31, 2020 at 5:30 pm

      5 stars
      Thanks for the step by step info, my sister sent me this recipe and I am going to make it today. (I gave up meat about 8 mths ago but I have not been good at substituting protein in my new diet).

      Reply
    4. Sue Williams says

      May 31, 2020 at 5:14 pm

      5 stars
      Made this salad tonight, it was absolutely delicious, just the right mix of textures and the sauce made it really tasty. This was so quick and easy, it will definitely be my go to regular salad. I had some cherry tomatoes left over in the fridge so added some of those in too.

      Reply
      • A Virtual Vegan says

        May 31, 2020 at 5:49 pm

        Thanks Sue. Glad you enjoyed it!

        Reply
    5. cindy says

      June 20, 2018 at 12:58 am

      This salad look beautifull! Is it possible to describe how u cook the beans in the instantpot ?
      Many thanks in advance. :-)

      Kind regards,
      Cindy

      Reply
      • A Virtual Vegan says

        June 20, 2018 at 12:42 pm

        Thank you. When I use my Instant Pot I don't bother soaking the beans first. I just put them in, cover with about 3 inches of water and cook. Kidney beans take about 30 mins on high pressure with a natural pressure release. 45 mins if you want to do a quick pressure release.It does depend how old your beans are though. They sometimes take a bit longer, but if you open it and they aren't done just close the lid and put them back on for a few minutes. That's it. Done. If you want to inject some flavour into them you can cook them in veggie broth, and add a bay leaf and a few cloves of garlic and some salt.

        Reply
    6. Amy says

      January 25, 2018 at 3:06 pm

      5 stars
      Yum! So fresh and delicious. We really enjoyed it.

      Reply
      • A Virtual Vegan says

        January 25, 2018 at 4:36 pm

        Thank you Amy!

        Reply
    7. Jacqueline Wood says

      January 23, 2018 at 6:26 pm

      5 stars
      So easy and yummy! A lovely fresh salad. It teamed perfectly with some veg chilli we ate with it. I also added some roughly chopped iceberg lettuce, thinking I would make it go a little further, which it did, but he lettuce also gave it a nice bit of crunch. Will make again, and again, and again ...................!

      Reply
    8. Jenn says

      January 23, 2018 at 4:58 pm

      5 stars
      I love this fresh salad! It's perfect for lunchtime, but I'm especially excited about it for picnics in the summer

      Reply
    9. Kristina says

      January 21, 2018 at 7:39 am

      5 stars
      Loved it! Great with spicy food.

      Reply
    10. Becky says

      January 21, 2018 at 7:31 am

      5 stars
      Oh, I love a good bean salad, and this one is top notch, thanks Mel!

      Reply
    11. Sarah Smith says

      January 20, 2018 at 10:55 pm

      5 stars
      I LOVE this salad! So simple and tasty.

      Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.