The Classic Kidney Bean Salad recipe is a harmonious blend of robust, earthy red kidney beans, creamy boiled eggs, crisp and slightly sweet red onion, and crunchy celery. The combination of textures is bound together by rich, tangy mayo and punctuated with the zingy surprise of sweet pickle relish. What sets this salad apart is its delightful contrast of flavors and textures, proving that humble pantry ingredients, when combined thoughtfully, can create a dish that is not only satisfying but absolutely delicious.
This old fashioned Kidney Bean Salad, also called red bean salad is an invigorating mix of dark red kidney beans and chopped boiled eggs that's brought to life with zesty mayo, sweet pickle relish, and a crispy touch of diced red onion and celery.
This classic cold bean salad is a joy to the taste buds, its texture perfectly balanced, and its flavors bright and lively.
The simplicity of this salad belies its profound depth of taste. Just one bite, and you'll find yourself hooked on this easy bean salad!
This no-fuss, scrumptious salad is the perfect companion to a hot summer afternoon, presenting a unique combination of ingredients that are as versatile as they are delicious.
The beauty of this kidney bean salad is its universality. No specific holiday or event owns it; rather, it's perfect for any occasion when you want something light, refreshing, and satisfying.
It's a popular choice for summer picnics, backyard BBQs, potluck dinners, or simply a refreshing lunch on a sweltering day.
With its origins likely lying in traditional American picnic food, this red bean salad with mayo has stood the test of time, and for a good reason.
This makes for a great side dish or a light lunch. It's also great for pot lucks and Barbeques!
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What You'll Love About This Recipe
- Easy to Make: All you need are a few simple ingredients and a mixing bowl. No fancy kitchen gadgets required!
- Flexible: This kidney bean salad can be tailored to your preference. Switch up the relish, or choose between light or dark kidney beans.
- Delicious: This salad is a harmony of flavors, offering a delightful contrast of textures and tastes.
- Healthy: Kidney beans are a good source of protein and fiber, making this salad a nutritious choice.
Ingredients
This recipe calls for a few simple ingredients, all of which are gluten free.
Dark Red Kidney Beans: The star of the show, these hearty beans bring a robust, earthy flavor and a pleasingly firm texture. We used canned kidney beans, making this recipe fast and fuss free.
Boiled Eggs: Adding a touch of creaminess, the chopped boiled eggs blend beautifully with the kidney beans, upping the protein quotient of the salad.
Diced Red Onion and Chopped Celery: These crunchy components add a delightful bite, and the onion lends a slightly sweet flavor profile.
Mayonnaise: Our binding agent, mayo makes the salad rich and creamy. It is the harmonizer that blends the flavors together.
Sweet Pickle Relish: This brings a subtle sweetness and a burst of tanginess, perfectly balancing the other ingredients. If you aren't a fan of sweet relish, you could also chop up some dill pickles to add in instead.
Salt & Pepper: To season and enhance the natural flavors of the salad ingredients.
Equipment
- Large Mixing Bowl: The bigger, the better – you want plenty of room to mix your salad without ingredients flying out of the bowl!
- Sharp Knife: Essential for chopping the eggs, onions, and celery. A chef's knife or a good quality utility knife will work great.
- Cutting Board: Preferably two – one for the eggs and one for the veggies, to prevent cross-contamination.
Instructions
Gather all your ingredients: Starting with the key players, dark red kidney beans, and boiled eggs. Ensure the beans are well-rinsed to get rid of any lingering flavor from the can, giving them a clean taste.
Dice up your veggies: Finely chop your red onion and celery, aiming for consistency in size for a pleasant texture in every bite.
Combine your ingredients: In a large mixing bowl, combine the kidney beans, chopped boiled eggs, diced red onion, diced celery, mayonnaise, and sweet pickle relish.
Season: Add a generous sprinkle of salt and pepper, adjusting to your taste. Remember, it's easier to add more seasoning than to take it away!
Mix: Stir the salad until the ingredients are well-distributed and coated in the mayo.
Serve or Store: You can serve your kidney bean egg salad immediately, or cover and refrigerate until ready to serve. The flavors deepen as it chills, making it an ideal make-ahead dish.
I personally like to garnish our bean salad with fresh parsley for a pop of fresh color.
Top Tips
Rinsing Kidney Beans: Canned beans often have a starchy, thick liquid that clings to them. This 'bean goo' can alter the taste and texture of your salad. So, it's important to rinse your beans under cold running water until they're clean. A thorough rinse also reduces the beans' sodium content, making them a healthier choice.
Dicing Vegetables and Eggs: For a pleasing bite and a visually appealing salad, aim for consistency when dicing your red onion, celery, and boiled eggs. Try to cut them into similar-sized pieces. This not only enhances the salad's texture but ensures an even distribution of flavors.
Choosing Your Mayo: The type of mayo you choose can have a significant impact on the flavor of the salad. Real mayo gives the salad a traditional, rich, and slightly tangy flavor. Miracle Whip, on the other hand, has a sweeter and spicier flavor profile. Feel free to experiment to find out what suits your palate best.
Seasoning: Start with a light hand when seasoning, and gradually add more salt and pepper until you hit the sweet spot. You can always add more, but you can't take it away. Taste as you go – it's the best way to get the seasoning just right.
Mixing the Salad: When you mix the salad, be gentle to maintain the beans' shape and the crunchiness of the vegetables. A heavy hand might mash the beans and soften the veggies, resulting in a less appealing texture.
Substitutions
- You can use light red kidney beans if that's what you have on hand.
- Dill relish can be used in place of sweet pickle relish if you prefer a less sweet flavor.
Variations:
- Mediterranean Kidney Bean Salad: Swap mayo with olive oil and vinegar dressing, add cherry tomatoes, cucumber, and olives for a Mediterranean spin.
- Spicy Kidney Bean Salad: Add a diced jalapeño or a dash of hot sauce for a spicy kick.
- Vegan Kidney Bean Salad: Substitute the boiled eggs with tofu and use vegan mayo.
Recipe
Kidney Bean Salad
This kidney bean salad is a refreshing cold bean salad, with its robust red beans and creamy mayo dressing, is perfect for those hot summer days.
Ingredients
- 30 Ounces Dark Red Kidney Beans, drained (2 cans)
- 4 Boiled Eggs, chopped
- ½ Cup Diced Red Onion
- ½ Cup Diced Celery
- ⅓ Cup Mayonnaise
- ⅓ Cup Sweet Pickle Relish
- Salt & Pepper, to taste
Instructions
- In a large mixing bowl combine all ingredients.
- Gently stir until completely mixed.
- Serve cold.
Notes
If you aren’t a fan of sweetness in your salad, swap out the sweet relish for dill relish.
Storage instructions
This kidney bean salad is as friendly in your fridge as it is on your plate. It's an excellent make-ahead dish, with the flavors melding and deepening over time. Here's how you can store it:
Refrigeration: Store your kidney bean salad in an airtight container in the refrigerator for up to 5 days. The sealed container keeps the salad fresh and prevents it from absorbing odors from other foods in your fridge.
Serving After Storage: When ready to serve, give the salad a good stir to redistribute the dressing and to wake up the flavors. If the salad seems a bit dry, you can add a dollop of mayo to freshen it up.
Freezing: It's best not to freeze this salad. The mayonnaise tends to separate when frozen and thawed, altering the texture and taste of the salad. Similarly, the celery can become watery and lose its crispness.
Making Ahead: If you're making this salad for an event, you can prepare it a day ahead. This allows the flavors to meld together and actually improves the taste. Just remember to keep it chilled in the fridge until you're ready to serve it.
Our Classic Kidney Bean Salad is a delightful balance of flavors, textures, and nutrients, making it a winning choice for any meal.
We hope you enjoy it as much as we do!
While this salad traditionally uses kidney beans, you can certainly experiment with other beans. Black beans, or cannellini beans could work well. Just remember that each type of bean has a slightly different flavor and texture.
Absolutely! While the raw red onion adds a certain bite and sharpness, this salad can certainly be tailored to your preferences. You could leave it out, or replace it with something milder, like chopped scallions or chives.
Definitely! This kidney bean salad is quite versatile. You could add other crunchy veggies like bell peppers or cucumbers. Just remember to dice them small so they blend well with the other ingredients.
Yes, this salad can be made ahead of time, which actually allows the flavors to meld and deepen. It's an excellent choice for a make-ahead dish for picnics or parties. Just remember to store it in the refrigerator in an airtight container.
Of course! If you don't have sweet pickle relish, you can substitute it with dill pickle relish or chopped pickles. Or, if you prefer a less sweet salad, you can leave it out entirely. The beauty of this salad is its flexibility.
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