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A flavorful and healthy Kidney Bean Salad recipe that's gluten-free and vegan. Plus, it's rich in plant-based protein and takes 10 minutes to make. It's good for up to 5 days and tastes even better the next day!
this RECIPE
Make this Kidney Bean Salad for your next barbecue, potluck, or as a high-protein side! This marinated bean recipe is the perfect start for a wholesome balanced veggie bowl. Pair it with sweet potato and quinoa for a complete meal (recipe below).
This gut-healthy meal was inspired by my Healthy Sweet Potato Recipes, as well as this Tofu and Sweet Potato Bowl with Orzo.
Jump to:
- 👩🏼🌾 Ingredients
- 🫘 Substitutions
- 📖 How to Make Kidney Bean Salad
- ✔️ Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Red kidney beans
- Parsley
- Green onion
- Shallots
- Red wine vinegar
- Olive oil
- Crushed red pepper
- Sweet potato (optional)
- Quinoa (optional)
- Avocado (optional)
See the recipe card for quantities.
🫘 Substitutions
- Beans - instead of kidney beans, use pinto, cannellini, Great Northern, navy, or black beans, or chickpeas instead
- Herbs - use fresh herbs you already have on hand (cilantro, parsley, green onion, basil, oregano, thyme)
- Mustard - Use Dijon mustard or wholegrain mustard
- Shallots - substitute with red onion
See this healthy 15-minute Cowboy Salad on my site for more bean salad inspiration. Serve with tortilla chips for the ideal protein-rich snack.
📖 How to Make Kidney Bean Salad
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview. Make the marinated Kidney Bean Salad only, or add sweet potato, quinoa, and the dressing for a complete meal.
Step 1. Transfer the kidney beans, shallots, green onion, parsley, mustard, maple syrup, crushed red pepper, red wine vinegar, and olive oil to a medium bowl. Mix well to combine. Add salt and pepper to taste. Set aside to marinate.
Step 2. (Optional) Toss the sweet potato in a drizzle of olive oil, a dash of dried herbs, and salt to taste. Cook at 400ºF for 25 minutes, or until fork tender.
Step 3. (Optional) Rinse the quinoa in a fine mesh strainer. Cook the quinoa. See this blog post for How to Cook Quinoa perfectly in a rice cooker, Instant Pot, or saucepan.
Step 4. (Optional) Serve Kidney Bean Salad with cooked quinoa, roasted sweet potatoes, and Vegan Honey Mustard Dressing, or a dressing of your choice.
✔️ Expert Tips
- To make this bowl ahead, prepare the Kidney Bean Salad and refrigerate overnight. Cook the quinoa, and sweet potato, and prepare the dressing for serving.
- Storage: Refrigerate leftover Kidney Bean Salad in an airtight container for up to 5 days.
🙋🏽♀️ Recipe FAQs
How do I make the Kidney Bean Salad Veggie Bowls?
For every 1 can of kidney beans, cook ¾ cup dry quinoa, and roast 2 chopped medium sweet potatoes. See the full recipe for the Vegan Honey Mustard Dressing here.
🍽️ Related Recipes
- Cowboy Salad Recipe
- Cowboy Rice Salad Recipe
- Avocado Mango Salad
👩🏽🍳 Made This Recipe?
Share your Kidney Bean Salad creation with me onInstagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Kidney Bean Salad
Nisha Melvani
High-Protein Kidney Bean Salad (gluten-free, vegan) is a healthy and flavorful 10-minute recipe. The perfect addition to any veggie bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Main Course, Side Dish
Cuisine Vegan
Servings 4 people
Calories 343 kcal
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Ingredients
- 3 tablespoons red wine vinegar
- 2 teaspoons mustard wholegrain or Dijon mustard
- ½ teaspoon maple syrup or coconut aminos, plus more to taste
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can red kidney beans drained and rinsed, or 1 ½ cups cooked beans
- 1 medium shallot minced
- 3 green onions thinly sliced
- ½ cup chopped flat-leaf parsley
- 1 teaspoon crushed red pepper
Instructions
Make the marinade: Transfer the red wine vinegar, mustard, maple syrup, and olive oil to a small bowl. Mix well to combine. Add salt and pepper to taste.
Combine: Transfer the kidney beans, parsley, green onion, and crushed red pepper to a medium bowl. Add the dressing and mix well to combine. Set aside for at least 10 minutes to marinate.
Notes
- To make the Kidney Bean Salad and Quinoa Bowl: For every 1 can of kidney beans, cook ¾ cup dry quinoa, and roast 2 chopped medium sweet potatoes (tossed in olive oil, salt, and dried herbs) at 400ºF for 25 minutes. See the full recipe for the Vegan Honey Mustard Dressing here.
Nutrition
Calories: 343kcal | Carbohydrates: 45g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 52mg | Potassium: 1045mg | Fiber: 11g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 6mg
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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