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Old Fashioned Kidney Bean Salad Recipe

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4.1 from 83 reviews

This Old Fashioned Kidney Bean Salad is a creamy, tangy, and refreshing side dish that combines healthy mayonnaise, Greek yogurt, and sweet pickle juice for a flavorful dressing. Packed with protein-rich kidney beans, crunchy celery, and sweet pickles, this salad is perfect for potlucks, picnics, or a simple weeknight dinner. It is quick to prepare and best served chilled for a delicious, old-school comfort food experience.

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 (light red, preferably 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. Make the dressing: In a large bowl, combine the healthier mayonnaise, nonfat plain Greek yogurt, sweet pickle juice, coarsely ground black pepper, and kosher salt. Stir the ingredients thoroughly until the dressing is smooth and well mixed.
  2. Add salad ingredients: To the bowl with the dressing, add the rinsed and drained kidney beans, diced sweet pickles, diced celery, and diced Spanish onion. Gently stir all the ingredients together to ensure the beans and vegetables are evenly coated with the dressing.
  3. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes, preferably an hour, to allow the flavors to meld and the salad to chill thoroughly. Before serving, garnish with a sprinkling of finely chopped celery leaves if desired.

Notes

  • Using light red kidney beans, preferably organic or reduced-sodium, improves flavor and reduces sodium intake.
  • Sweet pickle juice adds a tangy sweetness; use pickle juice from sweet pickles rather than dill pickles.
  • Chilling the salad for an hour enhances the flavor by allowing the dressing to fully soak into the beans and vegetables.
  • 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/old-fashioned-kidney-bean-salad-recipe/