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!
Prep Time15 minutes mins
Additional Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Course: legumes side dish, Side Dish
Cuisine: American
Servings: 6 cups
Calories: 208kcal
- 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
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.
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.
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