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Easy Kidney Bean Salad Recipe

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4.4 from 63 reviews

This EASY Kidney Bean Salad is a quick, flavorful dish featuring creamy mayonnaise and Greek yogurt combined with tangy pickle juice, tender kidney beans, crisp celery, and sweet pickles, perfect for a healthy and satisfying side or light meal.

Ingredients

Dressing

  • 6 tablespoons healthier mayonnaise (such as an olive-oil-based, reduced-fat mayo or other healthier mayo of choice)
  • 2 tablespoons nonfat plain Greek yogurt
  • 2 tablespoons sweet pickle juice
  • 1 teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon kosher salt

Salad

  • 5 cups canned kidney beans, rinsed and drained (preferably light red, organic or reduced-sodium)
  • 1 cup diced sweet pickles
  • 3/4 cup diced celery (about 2 medium stalks)
  • 3/4 cup diced Spanish onion

Optional Garnish

  • Finely chopped celery leaves

Instructions

  1. Prepare the Dressing. In a large bowl, combine the healthier mayonnaise, nonfat plain Greek yogurt, sweet pickle juice, black pepper, and kosher salt. Stir thoroughly to create a smooth, uniform dressing base.
  2. Add Salad Ingredients. Into the bowl with the dressing, add the rinsed and drained kidney beans, diced sweet pickles, diced celery, and diced Spanish onion. Gently fold all ingredients together until the salad is evenly coated with the dressing and well mixed.
  3. Chill the Salad. Cover the bowl and refrigerate the salad for at least 30 minutes, preferably an hour, to allow flavors to meld and the dish to chill thoroughly. Before serving, optionally garnish with a sprinkling of finely chopped celery leaves for added freshness and presentation.

Notes

  • Use light red kidney beans, preferably organic or reduced-sodium, for a healthier option.
  • Sweet pickle juice adds a tangy flavor that complements the creamy dressing—do not omit if possible.
  • Chilling the salad for an hour enhances flavor blending and keeps it refreshing.
  • You can substitute mayonnaise with your preferred healthier mayo alternatives such as olive-oil-based or reduced-fat versions.
  • This salad is best served cold and can be stored covered in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/easy-kidney-bean-salad-recipe/