Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
