Red Bean Salad

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5 from 1 review

Red Bean Salad is going to be your go-to side dish to bring to holiday potlucks. It's simple to make, naturally vegan and gluten-free, and so tasty. Sweet and acidic with lots of texture, it's totally awesome.

  • Author: Renee Rendall
  • Prep Time: 10
  • Total Time: 20
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mixed
  • Cuisine: British
  • Diet: Vegan


Units Scale
  • 1/2 red onion, peeled and finely chopped
  • 1 tablespoon red wine vinegar
  • 1 15 ounce can red kidney beans
  • 4 ounces cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh parsley


  1. Finely chop half a red onion and transfer it to a small bowl. Add your red wine vinegar to the chopped onion, give it a little stir, and let the onion hang out and soften up slightly in the vinegar. Leave this for at least 15 minutes, but it's cool to sit for up to two hours if you're busy.
  2. Open up your can of kidney beans and add them to a colander. Rinse the beans in cold water to clear away any of that dark sludge from the bottom of the can. Transfer the beans to a mixing bowl.
  3. Cut your tomatoes in half (or quarters if they're larger) and add them to the bowl as well. 
  4. Add the onions and their vinegar to the bowl and give everything a quick stir to combine. Drizzle over the oil, then stir again to coat everything in the oil. 
  5. If you're making this ahead of time, you can transfer this to an air tight container and keep it in the fridge for up to a day ahead. 
  6. When you're ready to serve, transfer the salad to a serving dish and sprinkle of some chopped fresh parsley. Serve cold or at room temperature.


Don't stress too much about measurements with this recipe. A few extra tomatoes or something would not be the end of the world.

Also, you could easily double this recipe if you want to serve more people.

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