This fast, easy, no-cook and economical recipe for red bean salad calls for only a handful of ingredients. It’s the perfect chilled side dish to serve for any and every occasion!
This red bean salad recipe is my copycat version of one we had while dining out at a restaurant not too far from us called White Fence Farm.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this chilled side dish of red bean salad is available at the end of this post. OR you can hit the “jump to recipe” button above to be taken directly to the recipe.
While red bean salad is a popular side dish that’s been around for a very long time, it’s a dish that’s entirely new for me.
I guess I’ve been living under a rock or something, but, as the old saying goes… better late than never!
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- canned kidney beans
- celery
- mayonnaise
- scallions
- sugar
- apple cider vinegar
- ground coriander
- salt and pepper
Kitchen tools and equipment needed:
- strainer
- large mixing bowl
- medium mixing bowl
- measuring cups and spoons
- chef’s knife
- cutting board
- wooden spoon
- whisk
- airtight storage containers
Why this recipe works:
The creaminess of the kidney beans pairs nicely with the slight crunch from the celery, and the mild onion flavor from the scallions.
The creamy dressing has a nice mix of sweet and tangy thanks to the combination of mayonnaise, apple cider vinegar, and the lightest touch of granulated sugar.
Can this red bean salad be made in advance?
It can, and it SHOULD be made in advance!
This chilled side salad is best after it’s been refrigerated for several hours before serving.
After combining all the ingredients, cover the salad and refrigerate for a minimum of 4 hours for maximum flavor.
Can this old-fashioned side dish be frozen?
Yes!
Add the salad to an airtight freezer container and freeze for up to 3 months.
To thaw, place in the refrigerator for 2-3 days prior to serving.
How long will red bean salad last in the refrigerator?
Stored well in an airtight container, red bean salad will last up to 5 days in the refrigerator.
How to make old-fashioned red bean salad:
- Open, drain, and rinse the kidney beans in a colander or strainer.
- Wash and chop the celery and scallions.
- Place the prepared beans in a large bowl.
- Add the chopped celery and scallions to the bowl with the kidney beans.
- In a medium bowl stir or whisk together the mayonnaise, sugar, apple cider vinegar, salt, pepper, and ground coriander.
- Add the dressing into the bowl with the kidney beans and vegetables.
- Stir well to combine.
- Cover and refrigerate at least 4 hours before serving.
- Serve chilled.
What are some BBQ main courses old-fashioned red bean salad would pair best with?
- bbq chicken
- pulled pork
- bbq ribs
- steak
- sausages
- bbq brisket
- burgers
- just about anything you can think of
For more BBQ side dishes please click on the following:
*BBQ Side Dish Recipe Roundup (pictured below)
“With the help of this BBQ Side Dishes recipe roundup, your BBQ menu will keep your family and friends very full, and extremely happy!”
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy side dish recipe for Old-Fashioned Red Bean Salad.
Old-Fashioned Red Bean Salad
This fast and easy no-cook and economical recipe for red bean salad calls for only a handful of ingredients. It's the perfect chilled side dish to serve for any and every occasion!
Ingredients
- 3 cans (15.5 ounces) kidney beans, drained and rinsed.
- 3/4 cup chopped celery
- ½ cup chopped scallions, white and green parts
- 3/4 cup mayonnaise
- 1½ tablespoons granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground coriander
- 1¼ teaspoon coarse salt
- ½ teaspoon ground pepper
Instructions
- Add the drained and rinsed kidney beans to a large bowl.
- Add the chopped celery and scallions to the bowl with the kidney beans.
- In a medium bowl, stir or whisk together the mayonnaise, sugar, vinegar, coriander, salt, and pepper.
- Pour the mayonnaise mixture over the kidney bean mixture and stir well to combine.
- Cover and refrigerate at least 4 hours before serving.
- Serve cold.
Notes
This red bean salad may be frozen up to 2-3 months in an airtight freezer container.
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I sincerely hope you’ve enjoyed today’s chilled old-fashioned side dish recipe as much as I’ve enjoyed bringing it to you!
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Perfect way to get in some protein without all the fuss! Love it!
True enough! I could live off this salad.
Thank you for this recipe. My Mother made bean salad – I have not been able to duplicate. Missing ingredient in your recipe – – vinegar!!!!! Delicious!
Glad I was able to help out, Joan! Vinegar is a wonder ingredient in so many creamy salads.
Enjoy the salad 🙂
Renee
Hi Renee. I opened up my email update from you today and saw the picture for this recipe. I knew I had to share it with my daughter because it looked just like the bean salad recipe from…White Fence Farm! Then I read your blog. I’ve been following you for a while but had no idea we were “neighbors!” Thanks so much for the recipe. I can’t wait to make it!
That’s so cool, Lisa! First, let me say…thanks for following, and next…where are you from?
We’re in Bartlett. We had about a 40-minute drive to get to White Fence Farm, but it was worth it.
I fell in love with their red bean salad the moment I tried it. I think my version is pretty darn close
to what they serve. I hope you make it and will let me know what you think.
Thanks, neighbor!! 🙂
Take good care,
Renee
Hi Renee, how about substitution of the red beans with other kind of beans, like pinto, or even garbanzo beans, or black beans? Do you think that would change the taste?
Hi, Ivan!
I think you could definitely change out the beans and still have a great flavored dish. I’d suggest a pinto, black eyed pea, or navy bean first, or even a lima or butter bean. I do think a black bean or garbanzo bean would also work, but I can’t really say for certain that the flavor would be all that similar, especially with the garbanzo.
Please let me know if you decide to swap out the beans and how it works. I’d love to know.
Take good care,
Renee
We’re in Morrison, up near Conifer. I don’t know where Bartlett is. Are you north of Denver? I will report back when we make this recipe! I love your site and your recipes!
We’re about 30 miles west of Chicago.
Thanks for the kind words.
I’m thrilled to meet you, Lisa!
Renee