This Old-Fashioned Red Bean Salad is a crisp, tangy, and refreshing dish that comes together in minutes. Packed with tender red beans, crunchy vegetables, and a zesty homemade dressing, it’s a timeless classic that works perfectly as a light lunch, side dish, or potluck favorite.
Why You’ll Love This Recipe
Ready in just minutes with simple pantry staples
No cooking required, making it perfect for busy days
Light yet satisfying with plant-based protein and fiber
Great for meal prep and tastes even better the next day
Customizable with different beans and vegetables
Perfect for picnics, barbecues, and weekday lunches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (15 ounces each) red kidney beans, drained and rinsed
1/2 cup finely chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
For the dressing:
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Directions
Drain and rinse the red kidney beans thoroughly under cold water. Allow them to drain completely.
In a large mixing bowl, combine the beans, red onion, celery, green bell pepper, and parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, sugar, salt, black pepper, and garlic powder until fully combined.
Pour the dressing over the bean mixture.
Gently toss everything together until evenly coated.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Stir again before serving and adjust seasoning if needed.
Three-Bean Version: Replace one can of kidney beans with chickpeas and one can with cannellini beans for extra variety.
Herb Boost: Add fresh dill or basil for a different flavor profile.
Spicy Kick: Stir in a pinch of crushed red pepper flakes.
Mediterranean Twist: Add chopped cucumbers and a squeeze of fresh lemon juice.
Sweeter Dressing: Increase sugar to 2 tablespoons for a more traditional sweet-and-tangy taste.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it ideal for meal prep.
Stir well before serving, as the dressing may settle at the bottom. This salad is best served cold or at room temperature. Reheating is not recommended.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better after chilling for a few hours or overnight.
Can I use dried beans instead of canned?
Yes, cook 3 cups of dried kidney beans until tender, cool completely, and use in place of canned beans.
How do I reduce the sharpness of raw onion?
Soak the chopped onion in cold water for 10 minutes, then drain before adding.
Is this salad healthy?
It’s rich in fiber, plant-based protein, and heart-healthy fats from olive oil.
Can I freeze red bean salad?
Freezing is not recommended because the vegetables will lose their crisp texture.
What can I serve with this salad?
It pairs well with grilled chicken, roasted vegetables, or warm pita bread.
Can I substitute another vinegar?
Yes, white vinegar or red wine vinegar works well.
Why does the salad taste better the next day?
The beans absorb the dressing over time, enhancing the overall flavor.
Can I make it without sugar?
Yes, simply omit the sugar or replace it with a small drizzle of honey if preferred.
How long can it sit out at a gathering?
For food safety, do not leave it at room temperature for more than 2 hours.
Conclusion
Old-Fashioned Red Bean Salad is a simple, reliable recipe that proves classic dishes never go out of style. With its crisp vegetables, hearty beans, and tangy dressing, it’s a refreshing option you can enjoy again and again. Whether you’re preparing a quick lunch or bringing a dish to share, this easy salad is always a welcome addition to the table.
This Old-Fashioned Red Bean Salad is a crisp, tangy, and refreshing dish made with tender kidney beans, crunchy vegetables, and a zesty homemade dressing. Quick to prepare and perfect for meal prep, potlucks, or light lunches.
Total Time:40 minutes
Yield:4-6 servings
Ingredients
2 cans (15 ounces each) red kidney beans, drained and rinsed
1/2 cup finely chopped red onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Instructions
Drain and rinse the kidney beans thoroughly under cold water and allow them to drain completely.
In a large bowl, combine the beans, red onion, celery, green bell pepper, and parsley.
In a small bowl, whisk together olive oil, apple cider vinegar, sugar, salt, black pepper, and garlic powder.
Pour the dressing over the bean mixture.
Gently toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Stir before serving and adjust seasoning if needed.
Notes
For a three-bean version, substitute one can with chickpeas and one with cannellini beans.
Soak chopped onion in cold water for 10 minutes to reduce sharpness.
The salad tastes better after chilling for several hours or overnight.
Stir well before serving as dressing may settle.
Freezing is not recommended due to texture changes.
