This simple kidney bean salad was one of the first recipes I developed for the site and it’s still one I come back to constantly. Every time I make it, it shocks me how much flavor it packs for something this easy.
It starts with three beans: kidney beans as the star, chickpeas and black beans supporting, which gives the salad its color and the contrast that makes it so pretty. Then thinly sliced persian cucumbers, a bunch of fresh herbs, and a dressing of olive oil, lemon juice and zest, garlic, and a splash of vinegar. And that’s it.
What still surprises me is how quick and affordable the whole thing is for how good it tastes. You can eat it straight from the fridge with a spoon, but it’s just as good scooped onto crackers or served with tuna or hard-boiled eggs for a bit of extra protein.
Whether you want an easy meal prep idea or something to bring to a summer picnic, this simple kidney bean salad is one I’d put on your short list.
Why You’ll Love It
Quick and easy to make, packed with protein and fiber, and as healthy as it is delicious, this kidney bean salad has so many things to love. Here’s what makes it such a great salad:
- Made with simple ingredients that are budget-friendly.
- Combines three types of beans for a good dose of plant-based protein.
- Comes together in just 10 minutes, making it perfect for quick lunches.
- Excellent for BBQs, potlucks, or scooped up with tortilla chips as a delicious snack.
- Vegan, gluten-free, dairy-free, and full of fresh flavor.
Love Mediterranean flavors? My High-Protein Mediterranean Pasta Salad is a must-try. Packed with cucumber, cherry tomatoes, olives, and feta, it makes another great vegetarian meal prep option.
Key Ingredients
This simple kidney bean salad is exactly that. Simple. And requires just a couple of easy ingredients.
- Three Types of Canned Beans – The base of this recipe is made up of red kidney beans, black beans, and garbanzo beans, all of which are excellent sources of fiber and plant-based protein.
- Persian Cucumber – Thinly sliced Persian cucumber adds a delicious crunch and freshness to every bite.
- Fresh Herbs – A handful of finely chopped fresh parsley and thinly sliced green onions add a ton of brightness and herby flavor.
- Olive Oil – A smooth and rich base for the dressing that adds healthy fats and contributes to making this salad super-satisfying.
- Lemon Juice & Zest – Adds the signature tangy brightness and balanced acidic flavor. Zest is sometimes a bit of a pain in the a** but totally worth it here.
- Apple Cider Vinegar – Brings even more acidity to balance out the olive oil. (Red wine vinegar works too.)
- Fresh Garlic – The addition of grated garlic adds a subtle kick and depth of flavor to the dressing. It’s one of the simple, bold flavors that make this kidney bean salad so good! Don’t skip it!
If you’re trying to get more fiber in, you’re gunna want dense bean salads in your life. My Italian Grinder Dense Bean Salad is one of the most popular recipes on my site and is definitely worth a try.
How to Make This Kidney Bean Salad Recipe
This easy bean salad comes together in just a few simple steps and requires no cooking. Perfect for busy days!
- Drain and rinse the canned beans. Allow them to dry by leaving them sitting in the colander for 10 or so minutes or patting them down with a clean kitchen towel.
- In a large bowl, whisk together your dressing ingredients: olive oil, lemon juice and zest, apple cider vinegar, grated garlic, and salt.
- Add the beans, crisp cucumber, fresh parsley, and green onion to the creamy dressing and toss until everything is well coated.
- Serve the salad at room temperature or store it in the fridge in an airtight container until ready to enjoy.
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Serving Suggestions
This kidney bean salad recipe is super versatile and can be enjoyed in so many different ways. Here are a couple of our favorite serving suggestions:
- Serve as a quick lunch on its own or paired with crackers.
- Toss with canned tuna for an extra boost of protein.
- Spoon over couscous, quinoa, or farro.
- Scoop it up with tortilla chips for a fun and easy snack.
- Pack it into an adult lunchable with sliced bell peppers and hard-boiled eggs.
If you want more cold, packable salads, try my Mediterranean Farro Salad. It’s high-protein, high-fiber, and vegetarian.
Victoria’s Tips
I’ve made this recipe more times than I can count, so here are my tips for ensuring you get the best possible result.
Storage & Meal Prep Tips
One of my favorite things about this simple kidney bean salad recipe is that it tastes even better the next day. The beans soak up all the delicious flavors from the dressing. It’s a great way to meal prep for easy lunches for the week in just 10 minutes.
For best results, store leftovers in an airtight container in the fridge for up to 4 days.
FAQ
Definitely, but it’s gunna be a lot more effort. Soak them overnight, then boil them hard for at least 10 minutes before simmering until tender. One 15-ounce can equals about 1.5 cups of cooked beans, so plan your quantities from there.
Totally! This three-bean combo is what gives this salad its color and texture, but any canned beans you have on hand will work. Cannellini, pinto, black-eyed peas, or butter beans all work well.
Not really. The beans themselves freeze fine, but the cucumber turns watery once thawed and the dressing separates. No ideal.
More Salad Recipes
Simple Kidney Bean Salad (High-Protein, Vegan + Gluten-Free)
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Ingredients
Instructions
- Drain, rinse, and dry 2 cans kidney beans, 1 can black beans1 can garbanzo beans. It's important that you remove all of the excess liquid.
- Slice 2 persian cucumbers in half the long way then cut into thin half moon coins.
- Finely chop ½ cup parsley and ½ cup green onions.
- In a large mixing bowl, combine ½ cup olive oil, 2 lemons (zest and juice), ¼ cup apple cider vinegar, 2 garlic cloves (finely grated), and 1 tsp salt. Mix to combine.
- Add the beans, herbs, and cucumbers to the mixing bowl and toss in the dressing until well coated and evenly combined.
- Serve at room temperature or chilled.
Nutrition
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I like these recipes, especially for breakfast. thank you
I added sweet red peppers from the jar. To add a sweetness and bright red color . The recipe was delicious!
This is a great idea! So glad you enjoyed 🙂