Are you looking for a delicious, healthy, and easy-to-make recipe that’s packed with protein and fiber? Look no further than the humble kidney bean! With their mild flavor and versatility, kidney beans can be used in a wide range of salads to add texture, nutrition, and excitement. From classic combinations like Mediterranean and Greek-inspired dishes to spicy southwestern and Asian-fusion flavors, we’ve got you covered.
In this article, we’ll explore 19 flavorful kidney bean salad recipes that are sure to become new favorites. Whether you’re looking for a quick weeknight meal or a show-stopping side dish for your next dinner party, these recipes have got it all. So let’s dive in and get started with some of our favorite kidney bean salads!
Spicy Southwest Kidney Bean Salad
Add a burst of flavor to your next gathering with this vibrant and spicy kidney bean salad. A perfect blend of creamy, crunchy, and tangy, it’s sure to become a crowd-pleaser.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled queso fresco or feta cheese
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine kidney beans, red bell pepper, yellow onion, and jalapeño pepper.
2. In a small bowl, whisk together olive oil, lime juice, and cumin. Pour dressing over the bean mixture and toss to coat.
3. Sprinkle queso fresco or feta cheese over the top and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro if desired.
Cooking Time: None required! Simply prepare and refrigerate until ready to serve.
Mediterranean Kidney Bean Salad
This hearty salad combines the creamy texture of kidney beans with the bright flavors of the Mediterranean, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, chopped
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine kidney beans, cherry tomatoes, olives, artichoke hearts, and red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle feta cheese on top and season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in just a few minutes.
Avocado Lime Kidney Bean Salad
This vibrant salad combines creamy avocado, tangy lime juice, and fiber-rich kidney beans for a nutritious and flavorful side dish or light lunch. Perfect for warm weather, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 ripe avocado, diced
– 1 can (15 ounces) of kidney beans, drained and rinsed
– 2 tablespoons freshly squeezed lime juice
– 1 red onion, thinly sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado, kidney beans, and red onion.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes (includes chilling time)
Roasted Corn and Kidney Bean Salad
This hearty salad combines sweet roasted corn with creamy kidney beans, tangy red onion, and a hint of smoky paprika. Perfect for a light summer meal or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 2 cups fresh corn kernels
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/2 cup diced red onion
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss corn kernels with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 15-20 minutes or until slightly caramelized.
4. In a large bowl, combine roasted corn, kidney beans, red onion, smoked paprika, and remaining 1 tablespoon olive oil. Season to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve warm or at room temperature.
Cooking Time: 20 minutes
Cilantro Lime Kidney Bean Salad
A refreshing and flavorful salad that combines the sweetness of kidney beans with the brightness of cilantro and lime juice, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a medium-sized bowl, combine the cooked kidney beans and chopped cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the bean mixture and toss to coat.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None required, just assemble and serve!
Tomato Basil Kidney Bean Salad
This salad is a perfect blend of summer flavors, combining sweet tomatoes, fragrant basil, and creamy kidney beans. It’s an ideal side dish or light lunch that’s ready in no time.
Ingredients:
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine kidney beans, tomatoes, basil, garlic, olive oil, and lemon juice.
2. Toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (prep time included)
Greek Style Kidney Bean Salad
A classic Greek salad with a twist! This flavorful kidney bean salad combines the sweetness of red onion, the tanginess of feta cheese, and the zest of fresh parsley for a refreshing and healthy side dish.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, cherry tomatoes, red onion, and feta cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the bean mixture and toss to combine.
4. Sprinkle with parsley and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10 minutes (prep only)
Quinoa and Kidney Bean Salad
This hearty salad combines the nutty flavor of quinoa with the creamy texture of kidney beans, perfect for a quick and nutritious meal or as a side dish. The addition of tangy feta cheese and fresh parsley adds depth and freshness to this simple yet satisfying recipe.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can kidney beans, drained and rinsed
– 1/4 cup chopped red onion
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, kidney beans, red onion, feta cheese, and parsley.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Black Bean and Kidney Bean Salad
This refreshing salad combines the creamy texture of black beans with the slightly sweet flavor of kidney beans, making it a perfect side dish for any meal. With its simple ingredients and quick cooking time, this recipe is ideal for busy home cooks.
Ingredients:
– 1 cup cooked black beans
– 1 cup cooked kidney beans
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, kidney beans, and red bell pepper.
2. Stir in cilantro, lime juice, and olive oil until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (includes cooking time for black beans and kidney beans)
Mexican Kidney Bean Salad
This vibrant salad combines the creamy texture of kidney beans with the bold flavors of Mexico, making it a perfect side dish or light lunch. With its simple preparation and flavorful ingredients, you’ll be hooked!
Ingredients:
• 1 cup cooked kidney beans
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow onion
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. In a medium bowl, combine kidney beans, red bell pepper, yellow onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss gently.
3. Stir in chopped cilantro, olive oil, salt, and pepper.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Enjoy your delicious Mexican Kidney Bean Salad!
Sweet Potato and Kidney Bean Salad
This hearty salad combines the natural sweetness of roasted sweet potatoes with the savory flavor of kidney beans, all tied together with a tangy dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 1 can kidney beans, drained and rinsed
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
2. In a large bowl, combine roasted sweet potatoes, kidney beans, red wine vinegar, olive oil, Dijon mustard, salt, and pepper. Toss to combine.
3. Taste and adjust seasoning as needed.
4. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Asian Style Kidney Bean Salad
This refreshing salad combines the nutty flavor of kidney beans with the bold flavors of Asia, making it a perfect side dish for any meal. With its crunchy texture and tangy dressing, this salad is sure to please.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, cucumber, red bell pepper, and cilantro.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and grated ginger until smooth.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes
Cucumber and Kidney Bean Salad
A light and flavorful salad perfect for warm weather, this Cucumber and Kidney Bean Salad is a great side dish or light lunch. The combination of crunchy cucumbers, creamy kidney beans, and tangy vinaigrette makes for a refreshing and satisfying treat.
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 can (15 ounces) kidney beans, drained and rinsed
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a large bowl, combine cucumber slices and kidney beans.
2. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper.
3. Pour the vinaigrette over the cucumber mixture and toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with chopped parsley or dill if desired.
Cooking Time: 10 minutes (plus chilling time)
Chickpea and Kidney Bean Salad
This salad is a creative spin on traditional hummus, swapping chickpeas for the main event. With the addition of kidney beans, this side dish is packed with protein, fiber, and flavor.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 can kidney beans (drained and rinsed)
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, kidney beans, garlic, lemon juice, and olive oil.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Feta and Kidney Bean Salad
A refreshing and flavorful salad that combines the tanginess of feta cheese with the creamy texture of kidney beans, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked kidney beans, crumbled feta cheese, and chopped parsley.
2. Drizzle the olive oil and lemon juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 5-10 minutes (depending on preparation time)
Bell Pepper Kidney Bean Salad
This vibrant salad is a perfect blend of sweet and savory flavors, with the smoky taste of roasted bell peppers adding depth to the dish. A simple and healthy side or main course option for any meal.
Ingredients:
– 2 large red bell peppers
– 1 can kidney beans (14.5 oz), drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast bell peppers for 30-40 minutes, or until skin is charred and blistered.
3. Let bell peppers cool, then peel off skin, discarding it.
4. In a large bowl, combine kidney beans, roasted bell pepper, cilantro, olive oil, lemon juice, salt, and pepper.
5. Mix well to combine.
6. Serve warm or at room temperature.
Cooking Time: 40 minutes
Curried Kidney Bean Salad
A flavorful and healthy salad that combines the nutty taste of kidney beans with the warmth of Indian-inspired spices. Perfect as a side dish or light lunch.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons curry powder
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine kidney beans, red bell pepper, and cilantro.
2. In a small bowl, whisk together curry powder, lemon juice, and honey until smooth.
3. Pour the curry mixture over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Drizzle olive oil over the salad and serve.
Cooking Time: 10 minutes
Pineapple Kidney Bean Salad
A refreshing twist on traditional bean salads, this recipe combines sweet pineapple with savory kidney beans and a hint of spice. Perfect for a light lunch or dinner, this salad is sure to please!
Ingredients:
– 1 cup cooked kidney beans
– 1 cup diced fresh pineapple
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine kidney beans, pineapple, red bell pepper, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Lentil and Kidney Bean Salad
This hearty salad combines the protein-rich goodness of lentils and kidney beans with a tangy dressing, perfect for a quick lunch or dinner. With its vibrant colors and textures, it’s also an impressive addition to any potluck or picnic.
Ingredients:
– 1 cup cooked lentils
– 1 cup cooked kidney beans
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked lentils and kidney beans.
2. Add chopped red bell pepper and parsley; mix well.
3. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard.
4. Pour dressing over the bean mixture; toss to coat.
5. Season with salt and pepper to taste.
6. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Summary
Discover 19 delicious and healthy kidney bean salad recipes to spice up your mealtime! From Spicy Southwest to Mediterranean, Avocado Lime, and Quinoa and Kidney Bean, these flavorful dishes showcase the versatility of this nutritious legume. Whether you’re in the mood for something bold and spicy or fresh and herbaceous, there’s a recipe here to suit your taste. With ingredients like roasted corn, feta cheese, and cilantro, these salads are perfect for a quick lunch or dinner that’s also good for you. Get ready to elevate your salad game with these tasty and nutritious recipes!
