This red bean salad is simple, affordable, and packed with nutrition. It’s naturally vegetarian, protein-rich, and loaded with crunchy veggies for texture. Plus, it’s a make-ahead dish that travels well and holds up beautifully in the fridge—ideal for meal prep or gatherings. Its nostalgic, old-fashioned charm never goes out of style.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a large mixing bowl, combine the drained kidney beans, chopped celery, diced red onion, and bell pepper.
In a small bowl or jar, whisk together the vinegar, olive oil, sugar, mustard, salt, and pepper until the sugar dissolves and the dressing is well blended.
Pour the dressing over the bean mixture and toss until evenly coated.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1–2 hours before serving to allow the flavors to meld.
Serve chilled, garnished with chopped parsley or additional pepper if desired.
Servings and timing
This recipe makes 6 to 8 servings. Prep time: 15 minutes Chill time: 1 to 2 hours Total time: About 1 hour 15 minutes
Variations
Three Bean Salad: Add canned green beans and wax beans for a classic three-bean combo.
Spicy Kick: Add a pinch of crushed red pepper or a chopped jalapeño.
Sweet and Sour: Increase sugar and vinegar for a sweeter, tangier dressing.
Herbaceous Twist: Add chopped dill, parsley, or chives for extra freshness.
Crunch Factor: Mix in chopped cucumber or shredded carrots for more texture.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: This salad is meant to be served cold. Stir before serving if any dressing has settled.
Freezing: Not recommended, as the texture of beans and vegetables may change when thawed.
FAQs
Can I use dried beans instead of canned?
Yes, soak and cook dried red beans until tender. Cool completely before using in the salad.
Is this salad served hot or cold?
It’s a chilled salad and is best served cold.
Can I make this salad a day ahead?
Yes, and it actually tastes better the next day as the flavors develop.
What kind of vinegar works best?
White vinegar, apple cider vinegar, or red wine vinegar all work well, depending on your flavor preference.
How long does red bean salad last?
It stays fresh in the refrigerator for up to 4 days.
Can I use other types of beans?
Yes, black beans, pinto beans, or white beans can also be used or mixed in.
Is red bean salad healthy?
Yes, it’s high in fiber, protein, and nutrients, especially when made with minimal added sugar.
Can I make this salad vegan?
It already is vegan, as long as your mustard is plant-based.
What goes well with red bean salad?
It pairs well with grilled meats, sandwiches, or as part of a picnic spread.
Can I add cheese?
You can add cubed cheddar or feta for a heartier version, though it’s not traditional.
Conclusion
Old-fashioned red bean salad is a wholesome, nostalgic, and incredibly simple dish that adds color and flavor to any meal. With just a few pantry staples and fresh veggies, you can create a delicious side that’s satisfying and refreshing. Make it ahead, chill it well, and enjoy a timeless classic that never goes out of style.
Old-fashioned red bean salad is a vibrant, protein-packed dish made with red kidney beans, crisp vegetables, and a tangy vinaigrette. This chilled salad is a nostalgic favorite, perfect for potlucks, picnics, and easy make-ahead meals.
Ingredients
2 cans (15 oz each) red kidney beans, drained and rinsed
1 cup celery, chopped
1/2 cup red onion, finely diced
1 cup bell pepper (any color), diced
1/4 cup white vinegar or apple cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon Dijon or yellow mustard
Salt and black pepper to taste
Optional: 2 tablespoons chopped parsley, chopped pickles, or pimentos
Instructions
In a large mixing bowl, combine the drained kidney beans, chopped celery, diced red onion, and bell pepper.
In a small bowl or jar, whisk together vinegar, olive oil, sugar, mustard, salt, and pepper until sugar dissolves and dressing is smooth.
Pour the dressing over the bean mixture and toss to coat evenly.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1–2 hours to allow flavors to meld.
Stir before serving and garnish with parsley or extra pepper if desired.
Notes
Best made ahead of time—the flavors deepen after a few hours.Use any color bell pepper for added variety and crunch.Try different vinegars (red wine, apple cider) for subtle flavor changes.Great served as a side with grilled meats or sandwiches.For extra freshness, stir in chopped herbs before serving.
