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As we approach spring, I’m looking for lighter dishes that work well at group gatherings. This Kidney Bean Salad recipe is simple, fast, delicious, and has always been a favorite in my family. Even my pickiest eater loved this one after she tried it the first time. So from my family, to yours, enjoy!

Kidney Bean Salad

What You Need To Make Kidney Bean Salad:

  • 3 16-oz cans of kidney beans
  • 1 large white onion, diced
  • 1 cup mayonnaise
  • salt and pepper
  • note: you can also add diced celery, cayenne pepper, even diced carrots…but I prefer the simpler recipe

How To Make Kidney Bean Salad:

Drain the kidney beans and rinse them to remove remaining liquid. Mix all ingredients in a bowl until well blended (add salt and pepper to taste). Cover and refrigerate overnight. Enjoy!

Kidney Bean Salad

PRO TIP:

Kidney beans are inexpensive, low in fat, protein-rich, and crazy high in fiber (one cup of cooked kidney beans contains 45% of your daily requirement for fiber). Kidney beans also offer one of the highest percentages of molybdenum of any food (295% daily requirement per cup). This is important because molybdenum helps detoxify the sulfites found in many prepared foods (especially those you would find at a gathering). People sensitive to sulfites experience rapid heartbeat and headache, so offering a Kidney Bean Salad at your next gathering might actually reduce effects of sulfite sensitivity for one of your friends. Good job!

Kidney Bean Salad

Kidney Bean Salad

Yield: 6-8 servings

As we approach spring, I'm looking for lighter dishes that work well at group gatherings. This Kidney Bean Salad recipe is simple, fast, delicious, and has always been a favorite in my family. Even my pickiest of eaters loved this one after she tried it the first time. So from my family, to yours. Enjoy!

Ingredients

  • 3 16-oz cans of kidney beans
  • 1 large white onion, diced
  • 1 cup mayonnaise
  • salt and pepper
  • note: you can also add diced celery, cayenne pepper, even diced carrots...but I prefer the simpler recipe

Instructions

  1. Drain the kidney beans and rinse them to remove remaining liquid.
  2. Mix all ingredients in a bowl until well blended (add salt and pepper to taste).
  3. Cover and refrigerate overnight.
  4. Enjoy!
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Piotr

Tuesday 4th of July 2017

Do you have to refrigerate it?

KimberlyD

Tuesday 17th of November 2015

You forgot the corn. I grew up on kidney bean salad. This is how my mom always made it. 1 can of kernel corn...drained 1 can of kidney beans...drained 1 small onion diced 1 cup of mayo salt and pepper to taste.

Mix it all together. You can add celery, carrots red or green pepper, green onion.

Mary

Tuesday 17th of November 2015

LOVE IT! To be honest, and she'd be the first to admit this...my mom wasn't much of a cook. We got a lot of very basic-basic recipes in my house. But I love it. I think that's why I became so obsessed with food and trying out different flavors. I can't wait to try your version! It really is delicious, right!?!?!

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