This fast, easy, no-cook and economical recipe for Red Bean Salad (aka Kidney Bean Salad) calls for only a handful of ingredients. It's the perfect chilled side dish to serve for any and every occasion!
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.
Jump to:
- The ingredient list:
- Kitchen tools and equipment needed:
- 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 red bean salad:
- What to serve with red bean (aka kidney bean) salad?
- Additional Sides for a BBQ:
- Printable Recipe Card
- Old-Fashioned Red Bean Salad
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 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 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 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!"
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When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Old-Fashioned Red 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!
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Until we eat again, I hope you have a delicious day!!
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
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