Kidney Bean Salad


  • 3 cups cooked kidney beans (about 215 ounce cans, drained)
  • 1/3 cup diced red or green onion
  • 1 inner stalk celery with leaves, diced
  • 2 tablespoons minced parsley
  • Dressing:
  • 1/4 cup white wine vinegar
  • 2 tablespoons oil
  • 2 tablespoons honey
  • 1 tablespoon ketchup
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced


Drain and rinse and drain again the kidney beans.

Whisk dressing ingredients together in a large bowl, than add all remaining ingredients and stir to coat.

Best if you can let it marinate for an hour at least.


You can use a combo of kidney beans and garbanzo beans if you like


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