Kidney Bean Salad with Fresh Herbs

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If you're looking for a hearty and nutritious dish to add to your lunch or dinner menu, then you need to try this delicious kidney bean salad. Vegan and chock full of protein and flavor, this is a great lunchbox dish that the entire family will love. The best part of this recipe is how budget-friendly it is with using canned beans and pantry staples!

white and red bowl filled with vegan kidney bean salad topped with sliced avocacdo

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Vegan Bean Salad
Ingredients
Tools Used
How to Make Vegan Kidney Bean Salad
Frequently Asked Questions
Storage Tips for Red Bean Salad
More Salad Recipes
Kidney Bean Salad with Fresh Herbs

Vegan Bean Salad

This salad is packed with plant-based protein and fiber, making it a perfect choice for anyone looking to increase their daily nutrient intake. It's also low in fat and calories, making it a great option for anyone looking to maintain a healthy diet.

The flavor of a simple lemon and mustard dressing is bright and refreshing so you don't feel like you are eating a heavy meal. It makes this kidney bean salad the ideal choice for prepping ahead for easy weekday lunches.

If you like this type of salad, you will love this cowboy caviar recipe. It's another high-protein cold salad that is delicious and perfect for sharing.

large white and red bowl of vegan kidney bean salad on table by white napkin

Ingredients

15.25oz can red beans (432g)
15.25oz can chickpeas (432g)
1 medium cucumber, seeds removed and sliced
1/2 white onion, diced
1/4 cup fresh chopped parsley (30g)
1 cup whole-kernel corn (164g)
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
Salt and black pepper to taste

Tools Used

Mixing bowls: you will need these for preparing both the dressing and the salad. If desired, you can also use a mixing bowl with a lid to store the salad leftovers.
Salad tongs or spoons: I like to use large salad spoons for mixing and serving, but you can use whatever you have on hand.
Measuring cups and spoons: these come in handy for making the dressing.
Herb shears: if you've never tried them, these are perfect for cutting up fresh herbs in a hurry with little mess.

white bowl filled with vegan bean salad sitting on marble counter

How to Make Vegan Kidney Bean Salad

Prepare your ingredients in advance for an easy assembly process. That includes opening the canned goods, rinsing, and draining them, as well as slicing the cucumber and dicing the onion.

Once everything has been prepped, you will combine the red beans, chickpeas, corn, chopped parsley, sliced cucumber, and diced onion in a large bowl I recommend stirring these together so it's evenly distributed, then set it aside.

burnt orange bowl with kidney beans and chickpeas sitting on marble counter

Now, make your dressing. Whisk the olive oil, lemon juice, Dijon mustard, sugar, minced garlic, and a bit of salt and pepper together in a small bowl. Taste this and if it needs additional salt and black pepper, add. If you prefer, you can also replace the fresh garlic with garlic powder.

Now pour the dressing over the vegetable mixture and toss it to combine.

salad dressing being poured over vegetables in orange bowl

You want the dressing to coat everything nicely and add flavor to each bite.

large orange bowl of bean salad on top of wooden cutting board

This is best served cold, so make sure to cover and chill it until you are ready to eat.

kidney bean salad in bowl by wood cutting board of tortillas and sauce

Frequently Asked Questions

What is the best bean to use for vegan bean salad?

For this recipe, a red bean, or kidney bean, is a perfect choice. It adds a simple flavor that pairs well with the other ingredients.

However, if you prefer, you can make this salad with any type of cooked kidney bean. You could also use great northern beans or pinto beans if you had those on hand. It's a versatile salad you can adjust to your preferences and what you have on hand.

Should I drain and rinse canned beans?

While it isn't absolutely necessary, it is recommended. You want the primary liquid to come from the dressing. The juices in canned beans and corn will dilute the flavor of the dressing. They can also make the dish too salty.

Can I use dry beans cooked from scratch?

Absolutely! If you have dry beans on hand and want to cook them from scratch, feel free to do so for this recipe. It is not necessary, but it is a great choice for using up leftover beans you have prepared. Just make sure you allow enough time for them to soak and cook until tender. This can take between 1 and 3 hours, depending upon the bean and cooking method.

Storage Tips for Red Bean Salad

This is such an easy recipe and lasts for a week in the refrigerator. That makes it ideal for batch preparation and use as lunch all week long. If you are preparing this ahead of time, or you have leftovers, below are some tips for storing your vegan kidney bean salad.

Store in an airtight container (with a lid) for up to 1 week in the refrigerator.
If making in advance, keep the fresh chopped parsley separate until time to serve. Then mix it into the salad for the best flavor. Fresh herbs tend to wilt fast and will not be as tasty as when originally chopped.
Do not freeze this salad. It does not freeze and thaw well. It is best served fresh.

When you make your bean salad, plan ahead to store it as needed for the best flavor and freshness.

bowl of bean salad on marble table with tortillas in background

More Salad Recipes

Salads are a huge part of a plant-based diet, but they are definitely not boring. Many think that lettuce is boring, but when you use it alongside other vegetables and flavors, you can build a delicious fresh meal. Below are some unique salads that are tasty, easy to prepare, and offer tons of healthy vegan protein without being boring. Pick your favorites, bookmark them, print them, or pin them to Pinterest to make soon!