Go Back Email Link
+ servings
A spoonful of Kidney Bean Salad.
Print Recipe
4.89 from 26 votes

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
Additional Time4 hours
Total Time4 hours 15 minutes
Course: legumes side dish, Side Dish
Cuisine: American
Servings: 6 cups
Calories: 208kcal

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
  • tablespoons granulated sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground coriander
  • 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.
May be stored in an airtight container in the refrigerator for up to 5 days.

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