This fast, easy, no-cook and economical recipe for Kidney Bean Salad (aka Red Bean Salad) calls for only a handful of ingredients. It's the perfect chilled side dish to serve for any and every occasion!
If you're a lover of homemade, chilled side dishes, I've got plenty other delicious recipes for you to enjoy. Chilled Bean and Avocado Salad, Copycat Sunflower Crunch Kale and Cabbage Salad, and Golden DiJon Potato Salad are three of my top favorites.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How this recipe came to be:
- Why this recipe works:
- Can this red bean salad be made in advance?
- Can this side dish be frozen?
- How long will chilled red bean salad last in the refrigerator?
- How to make old-fashioned kidney bean salad:
- What to serve with red bean (aka kidney bean) salad?
- Additional Sides for a BBQ:
- Printable Recipe Card
- Old-Fashioned Kidney Bean Salad
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- canned kidney beans
- celery
- mayonnaise
- scallions
- sugar
- apple cider vinegar
- ground coriander
- salt and pepper
Kitchen tools and equipment needed:
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How this recipe came to be:
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!
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.
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 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 chilled 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 kidney 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 to serve with red bean (aka kidney bean) salad?
- BBQ chicken
- pulled pork
- BBQ ribs
- steak
- sausages
- BBQ brisket
- burgers
- just about anything you can think of
Additional Sides for a BBQ:
With the help of this BBQ Side Dishes recipe roundup, your BBQ menu will keep your family and friends very full, and extremely happy!"
Zucchini Corn Gratin is one of the cheesiest and easiest vegetable side dishes you'll ever have. It's the perfect accompaniment to almost anything, and it only takes about 30 minutes from start to finish!
Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It's cool, creamy, and refreshing with just the right amount of tang from the Dijon, and the perfect amount of crunch to balance all that creaminess.
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You're going to love this colorful salad!
You won't find a better macaroni salad than this chilled Macaroni and Pea Salad. It may sound like a bold statement, but it's the truth. This pasta salad has a perfectly balanced flavor that's light and refreshing.
Chilled Avocado and Bean Salad is another no-cook winner for your backyard BBQ bonanza. Cool and creamy avocado is mixed with hearty kidney and garbanzo beans and then gently stirred together with a sweet and tangy dressing.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Old-Fashioned Kidney Bean Salad
Equipment
Ingredients
- 3 cans (15.5 ounces) kidney beans drained and rinsed.
- ¾ cup chopped celery
- ½ cup chopped scallions white and green parts
- ¾ 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
Nutrition
I sincerely hope you've enjoyed today's chilled side dish recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
This is a perfect side dish. Cool and refreshing.
Renée says
...not to mention delicious!
Thanks, Mark!
Take care,
Renee
Violet says
Really yummy! I did everything as written but also added some Persian cucumber, walnuts and water chestnuts for more crunch. It’s great as is too-I just had all these se items on hand so I thought why not?
Renée says
I like the way you cook, Violet.
I'm the same way. You extra additions sound yummy.
Thanks for the comment, and of course the 5-star review.
I appreciate it.
Take good care,
Renee
mary says
What can be used instead of the ground coriander? Sorry if this has been asked already, I didn't read all the reviews.
Renée says
Hi, Mary!
I suggest substituting celery salt for the coriander.
Add half the amount called for, taste, and add more if desired.
Note that the salad will need time in the fridge for best flavor.
I hope this helps.
Take care,
Renee
Deb says
Celery seed we've always used in ours. No sugar or vinegar. miracle whip, a little mustard. Thanks for the memories of forgotten picnics.
Renée says
Hi, Deb!
You're welcome for the memories, and thank YOU for the 5 star review!
Please visit me again, I'd love to "see" you again!
Take good care,
Renee
Marie says
We made a recipe similar to yours but instead of celery we use a head of lettuce. It was always refreshing.Thanks for the wonder recipe!
Renée says
Hi, Marie!
I love hearing how everyone has their own version of this dish.
This is the first time I've heard about lettuce though.
Was it shredded and added into the beans? Inquiring minds want to know. lol
Anyway, thanks for the comment and also the 5-star rating.
I appreciate it. I hope you'll visit me again.
Take good care,
Renee
Linda says
I just made this to take to a picnic. Since it’s the first time I made it I tasted the mayonnaise mixture before adding to bean mixture. I often doctor up recipes. This one didn’t require that and will probably taste better after chilling. Great taste! Thanks for this one.
Renée says
What a wonderfully kind comment!
I'm so happy you enjoyed the dressing without having to doctor it.
Thank you so much for letting me know.
I appreciate it very much.
Take good care and please come back and visit me again.
Fondly,
Renee
Becky says
This reminds me of the bean salad my mother used to make except she added hard boiled eggs. It was popular for pot lucks too.
Renée says
Hi, Becky!
I've had many people tell me that they remember this salad having hard boiled eggs.
I think that sounds delicious so if you decide to make this please add them.
Thanks for visiting my website. I hope you'll visit again.
Take care,
Renee
Donna Mann says
My mother used to make this a lot but she also used boiled eggs. I have been wanting to make it but wasn’t sure if the ingredients. Thank you for sharing.
Renée says
It's my pleasure, Donna.
I'm glad you found my recipe and please feel free to add some hard-boiled eggs.
Your mom would be pleased. 🙂
Enjoy the recipe and please come back and visit me again.
Renee
Loryl says
My Grandma worked at White French Farm and made this salad often. We love getting it when we order at the restaurant or take out. I’ve tried to replicate it many times. It comes close but is just a tad off. Thank you for your recipe❤️
Renée says
Hi, Loryl!
I tried to replicate it myself from how I remember it tasting. I think this recipe is pretty close.
Thank you for your kind comment and lovely review. I appreciate it!
Take good care,
Renee
Vicky Houlihan says
I seriously was just looking for this recipe. Used to eat this at a restaurant in northern Wisconsin called MaMas. Wish you had a cookbook…thank you!
Renée says
Hi, Vicky!
I'm so happy you found my recipe and that you loved it, and it helped bring back memories. I love when food can do that.
I appreciate you wishing for a cookbook. I'll see what I can do in the future. lol
Fondly,
Renee
Linda Dianne Watkins says
I first got this recipe from Cajun Cook when I was a teenager close to 50 years ago. Always loved it. Recipes are similar. I also put chopped up bell pepper along with the boiled eggs & pickles. A secret ingredient I add to all my salad dishes is a squirt of horseradish to the mayo mixture. Gives it a little zip !
Renée says
I'm all about the horseradish! I love it too!
Thanks for stopping by. Please visit again!
Fondly,
Renee
Deborah says
Dear Renee, I had forgotten all about my Grandmother’s Kidney Bean Salad until I saw this post. Then the memories came flooding back! As others mentioned, my Grandmother added chopped Sweet Gerkins and Hard Boiled Eggs. Instead of the vinegar, she added some of the juice from the Gerkins bottle. She also made the best tuna salad! Tuna, chopped onions, celery, carrots, gerkins, mayo, a little of the juice from the Gerkins bottle, and chopped hard boiled egg. Salt & pepper to taste. Hopefully you’ll give it a try.
Thank you for sharing and for jogging my memory.
Deborah
Renée says
Hi, Deborah!
I'm so glad this recipe brought back such fond memories for you. Isn't that what food and recipes are all about? Love it! I also think her tuna salad sounds amazing!! I'm all in on that recipe and will definitely give it a try.
Thanks so much for your lovely comment and also for the 5-star rating. I appreciate it.
Have a great day,
Renee
Gail says
Your recipe is very similar to one I make for Thanksgiving. Mine is much simpler. It consists of kidney beans, celery, onion and mayonnaise. My daughter and brother and me of course love it. I’m sure yours is wonderful.
Renée says
Hi, Gail!
Since posting this recipe I've heard from so many people with their different variations on this chilled salad. It's amazing. I'm sure your version is delicious. I do hope you'll give my version a try even though it takes a few additional ingredients. The coriander in my version gives a fresh and bright flavor that I think you'll enjoy, and the celery gives it some crunch and texture. In any case, thanks for visiting me here on my website. I do hope you'll come again to check out more of my recipes and potentially become a subscriber.
Thanks so much and have a lovely day!
Renee
Peggy says
I’ve been missing this salad since Ponderosa closed their doors. I made your recipe and it’s about spot on! We loved every bit of it. Thank you!
Peggy Sue
Renée says
Peggy Sue,
You're brought back some wonderful memories for me with the mention of Ponderosa Steak House.
That was a "big deal" restaurant and special treat for us when we were kids.
I'm glad you enjoyed this recipe and that you felt it tasted spot on to what you remember.
Enjoy, and thanks for visiting my site.
I hope you visit again to find more delicious recipes!!
Fondly,
Renee
Carol says
My mother always made a similar recipe...we called it Celery and Kidney Bean Salad...Her recipe called for juice scraped from half an onion, and there was only mayonnaise, no vinegar in it. I'm turning 76 the end of this month and I have fond memories of this salad. Mom's been gone many years now, but the recipe lives on.
Thanks for your post!
Renée says
First of all, Carole, happy birthday coming up! I hope it's a wonderful one for you.
I wish I could taste your moms recipe. I find it so interesting that it calls for onion juice.
I love onions so I'll bet it's delicious. I'm glad that this recipe helped bring back some memories for you.
Food memories are the very best!
Fondly,
Renee
Terrie says
I’ve been making a very similar version of this recipe. I add finely chopped small sweet gherkins and for extra protein a couple of chopped hard boiled eggs. Since the pickles already have vinegar I leave that part out. Also if I don’t have coriander ( which is more often than not) I substitute with 1/2 teaspoon of dry mustard. The next day is always better as the ingredients have a time to “ get happy “.
Renée says
Hi, Terrie!
First off, thanks so much for your comment and, of course, the 5 star rating. I appreciate both!
Your version of red bean salad sounds amazing. I've heard a lot of people tell me they've had it with
hard boiled eggs, but I think you may be the first to tell me about the gherkins. YUM!
I also love the substitution of dry mustard for the coriander. So smart!!
Thanks again. I hope you have a lovely day!
Renee
Renée says
Hi, Terrie!
First off, thanks so much for your comment and, of course, the 5 star rating. I appreciate both!
Your version of red bean salad sounds amazing. I've heard a lot of people tell me they've had it with
hard boiled eggs, but I think you may be the first to tell me about the gherkins. YUM!
I also love the substitution of dry mustard for the coriander. So smart!!
Thanks again. I hope you have a lovely day!
Renee
Kathie Burkhart says
I too add hard boiled eggs and gherkins to my Kidney Bean Salad, also black pepper. This is my favorite salad to make when I make “Salad Bar” for supper. I serve it with Cottage Cheese, Sweet-Sour Cabbage Slaw and Pickled Beets…with Crispy Garlic Toast slices made from French Bread. This is a great combination of salads and gets better over the next couple of days…if it lasts that long!!
Renée says
Hi, Kathie!!
I love salad bar supper night! Brilliant. I may have to start that at home!
Thanks for the sweet comment and the 5-star review. I appreciate it!
Take good care and please visit me again!
Fondly,
Renee
Kimberly says
Just add corn to it and you will have my mom's recipe.
Renée says
Wow! I'll bet corn is a tasty addition. I'm going to have to try that.
Thanks, Kimberly!
Have a great day!
Renee
Lisa says
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!
Renée says
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
ivan says
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?
Renée says
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
Lisa says
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!
Renée says
We're about 30 miles west of Chicago.
Thanks for the kind words.
I'm thrilled to meet you, Lisa!
Renee
Joan says
Thank you for this recipe. My Mother made bean salad - I have not been able to duplicate. Missing ingredient in your recipe - - vinegar!!!!! Delicious!
Suzy says
Perfect way to get in some protein without all the fuss! Love it!
GinnyB says
I used red beans and kidney beans, since that's what I had. We're not huge mayo fans, so I used only a few tablespoons of mayo and made up the rest with yogurt. Really yummy and great that it can be made ahead. Thanks!
Renée says
I'm happy you enjoyed the recipe! Thanks for the 5 star review!
I love how it can be made ahead too. WIN!!
Take care,
Renee