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!
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!
Ingredients
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:
- Drain and rinse the kidney beans and the chickpeas and add to a large bowl along with the chopped cucumber and parsley.
- Put the dressing ingredients in a jar or small bowl and give them a good stir, whisk or shake.
- Pour the dressing over the salad.
- 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.
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
Yes, kidney beans are safe to eat straight from the can.
You don't need to cook/boil canned kidney beans because they are already pre-cooked.
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
Kidney Bean Salad
Author: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
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.
Marie says
Delicious recipe! Thank you:)
Gerry says
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.
Melanie McDonald says
I'm really pleased it's helpful Gerry. I do wish measurements were the same everywhere. It would make life so much easier!
Georgia says
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.
Janet Moret says
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
MAZZ says
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).
Sue Williams says
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.
A Virtual Vegan says
Thanks Sue. Glad you enjoyed it!
cindy says
This salad look beautifull! Is it possible to describe how u cook the beans in the instantpot ?
Many thanks in advance. :-)
Kind regards,
Cindy
A Virtual Vegan says
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.
Amy says
Yum! So fresh and delicious. We really enjoyed it.
A Virtual Vegan says
Thank you Amy!
Jacqueline Wood says
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 ...................!
Jenn says
I love this fresh salad! It's perfect for lunchtime, but I'm especially excited about it for picnics in the summer
Kristina says
Loved it! Great with spicy food.
Becky says
Oh, I love a good bean salad, and this one is top notch, thanks Mel!
Sarah Smith says
I LOVE this salad! So simple and tasty.