Old-Fashioned Kidney Bean Salad (Red Bean Salad)
This easy no-cook kidney bean salad combines canned beans, celery, and scallions in a creamy, slightly sweet and tangy dressing. It takes only ten minutes to prepare before chilling.
Servings: 6 cups
Calories: 208kcal
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.
Video
Notes
This red bean salad may be frozen up to 2-3 months in an airtight freezer container.
May be stored in an airtight container in the refrigerator for up to 5 days.
NOTES - Feel free to add other additional types of beans to this recipe, if desired.
Always remember to drain and rinse the beans before adding them to the bowl.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 674mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.3mg
