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We love this kidney bean salad! The protein-packed beans are combined with green beans, celery, and Parmesan, then tossed with a flavorful vinaigrette. So simple and delicious and customizable.
Published in May 2023/Updated in March 2026
The budget-friendly beans are a staple in our diet and terrific for making quick, versatile, and nutritious meals on short notice. Bread & beans, white bean salad, and smoky beans on toast are on rotation in my household.
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This kidney bean salad recipe is another family favorite, and I would like to share it again now that spring is around the corner.
The recipe is very simple, and it takes less than 15 minutes from start to finish.
The key ingredients, apart from the kidney beans and flavorful dressing, are Parmesan cheese, onion, and celery, which make a delicious, fresh, and savory combination.
Then I love adding tender green beans to make it more satisfying, but I find that tomatoes or crispy lettuce work great too when I run out of green beans.
Finally, everything is tossed with a light, garlicky vinaigrette, fresh Italian parsley, and then topped with shaved Parmesan cheese for an incredible Italian twist.
Trust me, this is seriously good!
I recommend making a double batch of this amazing concoction; it keeps well and makes a great gluten-free, tasty side or light meal, packed with protein, perfect for busy days, packed lunches, and a picnic, too.
YES, this red kidney bean salad is keeping us full and happy at the moment, especially with some crispy croutons or crostini on the side. Enjoy!
List of the ingredients
- Kidney beans
- Celery
- Parmesan cheese
- Red onion
- Green beans
- Garlic
- Olive oil & vinegar
- Honey
- Dijon mustard
- Salt & pepper
How to make kidney bean salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Make the dressing by whisking all the ingredients until emulsified, or place the dressing ingredients in a jar and give a good shake.
- Place the beans, green beans, celery, parsley, and onion in a salad bowl.
- Pour the dressing and toss until well combined and juicy.
- Taste and adjust the seasoning if needed, then add the shaved Parmesan and toss lightly to combine.
- Finish with more shaved parmesan and serve! YUM.
Recipe Notes
Kidney bean salad ingredients
Kidney beans: I used two cans of red kidney beans for this salad, but you could use black beans or whatever canned bean (or even chickpeas!) you’ve got in your pantry.
Celery: Don’t skip the chopped celery; it adds freshness and texture and makes a great combination with Parmesan cheese. Use more if you wish.
Onion: This recipe works with fresh red salad onions, green onions, or regular red onions. But I’m not a big fan of using onion powder in salads.
Green beans: They are lovely, inexpensive, and make this bean salad totally scrumptious. But you can also use tomatoes or crispy lettuce instead.
Herbs: Fresh parsley is my go-to herb for salads, but I think fresh basil would be a welcome addition, too, if you wish.
Parmesan cheese: It adds its salty, umami flavor, making everything better! Pecorino works just as well, or you can sub in vegan parm if you wish.
Dressing: It’s a vinaigrette made with fruity extra-virgin olive oil, cider vinegar that can be substituted with fresh lemon juice, and a touch of garlic, salt, and pepper. I also add Dijon mustard (not the English one!) and honey to add more flavor and texture, and no mayo.
Serving suggestions
This is the kind of filling bean salad that is great on its own, but also delicious after a light soup. Try it with one of these: broccoli soup, carrot soup, or easy tomato soup to make a balanced family meal.
Add-ins & variations
- Avocado: Rich and creamy, it’s my favorite add-in for this salad.
- Fresh veggies: cherry tomatoes or/and/or English cucumber, or finely shredded crispy lettuce – not mushy leaves here!
- Grains: Yes! I recommend brown rice, quinoa, and crispy croutons.
- Bell peppers: grilled, jarred, or fresh work beautifully here, as their flavor pairs well with Parmesan, beans, and celery.
- Cheese: Pecorino, crumbled, instead of Parmesan. Yum.
- More protein: Grilled shredded chicken or boiled eggs would be great.
Storage tips
Store the kidney bean salad in an airtight container in the fridge for up to 3-4 days. If you plan to make it ahead of time, I recommend adding the dressing and Parmesan cheese just before serving.
More bean recipes for you!
If you’ve been reading The Clever Meal, then you know my love for beans. I’ve recently published this collection of bean recipes and cannellini bean recipes. Below are a few of our favs…
Lastly, if you make this kidney bean salad, let me know. Leave a comment and/or give this recipe a rating. I would love to hear from you guys and get your feedback!
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Kidney Bean Salad
We love this kidney bean salad! The protein-packed beans are combined with green beans, celery, and Parmesan, then tossed with a flavorful vinaigrette. So simple and delicious and customizable.
Servings: 4
Calories: 325kcal
Vinaigrette
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar or lemon juice
- ¼ teaspoon grated garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper
Kidney bean salad
- 2 cans (14oz each) red kidney beans, rinsed and drained
- ¾ cup (about 2 ribs) sliced celery
- ¼ 2 tablespoons red onion or green onions, chopped or sliced
- 2 cups (7oz/200 gr) green beans, cooked and diced
- 2-3 tablespoons chopped fresh parsley
- ¼ cup shaved parmesan cheese, plus more if you like
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Make the vinaigrette: Combine all of the ingredients in a glass jar with lid and shake until emulsified or whisk them in jug or a bowl. Taste and make sure to adjust the dressing to your liking if needed.
-
Assemble the salad: place the salad ingredients in a salad bowl (except the parmesan), pour the dressing over and toss until well combined and coated. Add the shaved parmesan and lightly toss again. Finish with extra shaved parmesan when it’s time to serve if you wish. Enjoy.
Calories: 325kcal | Carbohydrates: 41g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 698mg | Fiber: 13g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 5mg
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