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Creamy red kidney bean salad with title reading Creamy Kidney Bean Salad Recipe with Crunchy Vegetables
Good Fork Daily Editorial Kitchen

Creamy Kidney Bean Salad Recipe with Crunchy Vegetables

5 from 1 vote
A creamy red kidney bean salad with celery, bell pepper, pickles and a lighter yogurt-mayo dressing.
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Prep Time 25 minutes
Chilling 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans red kidney beans rinsed and drained, about 510 grams drained
  • 1 cup celery diced, 100 grams
  • 1 medium red bell pepper 1/4-inch dice, about 150 grams
  • 1/2 cup dill pickles diced, drained and blotted, 75 grams
  • 1/2 cup scallions sliced, 45 grams
  • 1/4 cup flat-leaf parsley chopped, 10 grams
Creamy dressing
  • 1/2 cup plain Greek yogurt 120 grams
  • 1/4 cup mayonnaise 55 grams
  • 1 1/2 tablespoons apple cider vinegar 22 grams
  • 1 tablespoon Dijon mustard 15 grams
  • 1 teaspoon honey or maple syrup 7 grams
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine salt plus more only after chilling
  • 1/4 teaspoon black pepper

Equipment

  • Colander
  • Clean kitchen towel
  • Cutting board
  • Chef's knife
  • Wide mixing bowl
  • Whisk
  • Broad silicone spatula

Method
 

  1. Rinse kidney beans under cool water until runoff is clear and foam-free.
  2. Drain 2 minutes, spread over a clean towel, blot gently and stand 5 minutes.
  3. Dice celery, bell pepper and pickles; blot pickles, then slice scallions and chop parsley.
  4. Whisk yogurt, mayonnaise, vinegar, Dijon, honey, celery seed, garlic powder, salt and pepper until smooth.
  5. Fold celery, bell pepper, pickles, scallions and parsley into the dressing.
  6. Add dry beans and fold six to eight times with a broad spatula.
  7. Cover and refrigerate for 30 minutes.
  8. Taste a bean with pickle and pepper; add vinegar by the teaspoon or salt by a small pinch if needed.

Notes

  • Rinse beans until water is clear and foam-free.
  • Blot beans and pickles thoroughly.
  • Dress vegetables before adding beans.
  • Fold broadly six to eight times.
  • Chill 30 minutes before final seasoning.
  • Refrigerate up to 3 days.
  • Contains milk and egg; Dijon may contain sulfites depending on brand.
  • This recipe was developed through culinary research and editorial review.