Kidney Bean Salad with Red Wine Vinaigrette

This simple Kidney Bean Salad features protein-rich kidney beans tossed with crisp cucumber, sweet cherry tomatoes, and creamy fresh mozzarella. A bright homemade red wine vinaigrette ties everything together, and a final sprinkle of slivered almonds and chopped parsley adds crunch and color. This refreshing salad is perfect as a light lunch, a healthy side dish, or a colorful addition to summer picnics and barbecues.

A white bowl filled with a kidney bean salad with a serving spoon, parsley and cherry tomatoes nearby

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If you have any questions about this recipe, please leave a comment. I read all comments and try to respond when I can. This recipe is written for cooks of all levels and includes helpful tips to get great flavor every time.

History

A can of kidney beans and a bottle of dressing beside a glass dish of beans and dressing

When I was in college I often packed a simple kidney bean salad for lunch—usually just beans with store-bought red wine vinaigrette. It was cheap, filling, and vegetarian. Over time I refined that basic idea into the recipe below, adding fresh vegetables, mozzarella, and a homemade vinaigrette so the salad feels a bit more special while staying quick and budget-friendly.

Beans are an excellent addition to a healthy diet: low in fat, high in fiber and complex carbohydrates, and a good source of plant protein. This salad is essentially a single-bean version of a three-bean salad, but you can easily expand it by adding chickpeas or green beans for more variety.

How to make

This vegetarian, gluten-free kidney bean salad is quick to prepare and requires no cooking. It’s a no-lettuce salad, so it makes a hearty, portable dish for picnics, potlucks, or meal prep.

Red Wine Vinaigrette

Dressing ingredients displayed and the dressing mixed in a jar

Start by whisking together the vinaigrette. While classic French vinaigrette ratios are three parts oil to one part vinegar, this recipe balances oil and vinegar equally so the dressing is tangier and less oily—better for bright, vegetable-forward salads.

Salad assembly

Salad ingredients laid out — Use regular canned kidney beans—low sodium or no salt added varieties work well.

Drain and rinse canned kidney beans thoroughly until the rinse water runs clear. Chop the cucumber and halve the cherry tomatoes. If your mozzarella comes in larger balls, cut them into smaller pieces; mozzarella pearls work wonderfully here. Toss the beans, vegetables, and cheese together with the vinaigrette, then finish with chopped parsley and slivered almonds. Season with salt and freshly ground pepper if desired.

Pro tip: Let the salad sit at room temperature for 15–20 minutes before serving so the flavors can meld and develop.

Make ahead and storage

This salad keeps well and is excellent for meal prep. You can make it completely ahead with the dressing so the beans and vegetables marinate, or store the dressing separately and dress the salad just before serving for firmer textures. Keep leftovers in an airtight container in the refrigerator for 3–4 days.

A bowl of kidney bean salad next to a red striped cloth, cherry tomatoes, and parsley

Serving suggestions

The bright, tangy flavors of this salad pair beautifully with grilled foods—think shrimp, fish, or steak—and with simple sides like flatbread, hummus, or other dips for an easy picnic or barbecue spread. It also makes a satisfying topping for fresh greens such as arugula or baby spinach, turning it into a larger main-course salad.

Changes and variations

To make the salad more substantial, stir in cooked quinoa or bulgur, or add shredded chicken for extra protein. Turn it into a three-bean salad by adding chickpeas and cooked green beans, or experiment with different beans such as black beans or white kidney beans. Try different herbs—basil, cilantro, or oregano all work well—or swap the mozzarella for crumbled feta, goat cheese, or cotija. For a touch of sweetness, add dried cranberries or raisins.

Recipe

Ingredients

Dressing

3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Salad

15 ounces canned kidney beans, drained and rinsed
1 cup chopped English cucumber
1 cup cherry tomatoes, halved
1/2 cup small fresh mozzarella balls (or chopped bocconcini)
2 tablespoons finely chopped fresh parsley
2 tablespoons slivered almonds
Salt and freshly ground black pepper, to taste (optional)

Instructions

Make the dressing: Combine olive oil, red wine vinegar, dried minced onion, and dried minced garlic in a jar or small bowl. Shake or whisk until well combined.
Assemble the salad: Place the drained, rinsed kidney beans in a large bowl. Add the chopped cucumber, halved cherry tomatoes, and mozzarella. Toss lightly to combine.
Dress and finish: Pour the vinaigrette over the salad and toss well. Stir in chopped parsley and slivered almonds. Season with salt and pepper if desired. Let rest 15–20 minutes at room temperature before serving for best flavor.

Notes

Makes about 4 servings.
Letting the salad sit briefly allows the dressing to infuse the beans and vegetables with flavor.
Store in airtight containers in the refrigerator for 3–4 days.

Close-up of bean salad with cherry tomatoes and cucumbers — Don’t forget to save or note this recipe for later.

Nutrition (per serving)

Calories: 268 kcal • Carbohydrates: 21 g • Protein: 10 g • Fat: 17 g • Fiber: 7 g • Sodium: 367 mg

Large bowl of kidney bean salad with a serving spoon and chopped parsley

If you try this recipe, please come back and leave a comment to share how it went and any variations you enjoyed. I love seeing photos and hearing your tweaks and tips.