If you’re looking for a satisfying and delicious no-lettuce salad, this Mediterranean kidney bean salad with fresh cilantro and Dijon vinaigrette is your ticket! Video and meal-prep ideas included.
Beans are a big part of Mediterranean cooking. Thankfully, they are cheap and easy to use! I keep all sorts of beans in my pantry for when I need to put together something quick an hearty. Here are a few bean recipes that readers love: Mediterranean bean soup with tomato pesto; Greek Fasolada; Vegan Quinoa Chili; Balalela; 3-bean salad; creamy bean dip.
Adding to this list, a personal favorite today: kidney bean salad with cilantro and Dijon vinaigrette.
Mediterranean Kidney Bean Salad
This is a classic Mediterranean “peasant salad.” The star ingredient is one humble can of kidney beans, combined with chopped cucumbers, tomatoes, red onions, and fresh cilantro. A light, homemade Dijon vinaigrette with a dash of all-natural sumac brings it all together and provides an irresistibly fresh and zesty flavor!
A Couple Tips
Meal-Prep: to make this kidney bean salad in advance as part of meal-prep, simply mix the beans, chopped veggies and cilantro. Do not add the dressing/vinaigrette. Store the salad and dressing in the fridge in separate glass containers until ready to use. This salad should keep well for 3 to 4 days or so, if stored appropriately.
Recipe Variations: You can use a different kind of beans such as white beans, black beans, or even garbanzo beans (chickpeas). And if you’re not a fan of cilantro, you can use another fresh herb of your choice like mint, dill, parsley, or basil. You can even use a couple different herbs to your liking.
What to Serve Along?
This salad is great served next to your favorite protein like souvlaki; simple lemon chicken; or salmon. And if you want to make some epic vegan bowls, add this kidney bean salad next to a few falafels and a scoop of creamy homemade hummus.
Watch the Video for How I Make This Easy Kidney Bean Salad
Kidney Bean and Cilantro Salad with Dijon Vinaigrette
- Total Time: 15 minutes
- Yield: Serves 4
Description
Simple Mediterranean kidney bean salad with garden vegetables, fresh cilantro, and homemade Dijon vinaigrette. See the video and recipe notes for variations.
Ingredients
- 1 15-oz. can kidney beans, drained and rinsed
- 1/2 English cucumbers, chopped
- 1 Medium-sized heirloom tomato, chopped
- 1 bunch fresh cilantro, stems removed, chopped (about 1 1/4 cup)
- 1 red onion, chopped (about 1 cup)
Dijon Vinaigrette
- 1 large lime or lemon, juice of
- 3 tbsp Private Reserve or Early Harvest Greek extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp fresh garlic paste, or finely chopped garlic
- 1 tsp sumac
- Salt and pepper, to taste
Instructions
- In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
- To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.
- Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
- Cover and let sit in the fridge for half hour to an hour before serving.
Notes
- Cook’s Tip: to make this kidney bean salad in advance as part of meal-prep, simply mix the beans, chopped veggies and cilantro. Do not add the addressing. Store the salad and dressing in the fridge in separate glass containers until ready to use. This salad should keep well for 3 to 4 days or so, if stored appropriately.
- Recipe Variations: You can use a different kind of beans such as white beans, black beans, or even garbanzo beans (chickpeas). And if you’re not a fan of cilantro, you can use another fresh herb of your choice like mint, dill, parsley, or basil. You can even use a couple different herbs to your liking.
- Recommended for this Recipe: All-natural Sumac, and Private Reserve or Early Harvest Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek olive oil bundle or our Ultimate Mediterranean Spice Bundle.
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Category: Salad
- Method: Counter Top
- Cuisine: Mediterranean
Looking for more recipes to try?
Batata Harra (spicy skillet potatoes)
I made the vinaigrette with lemon juice and subbed sumac with dried lemon peel. Used garbanzo beans instead of kidney beans and added some chopped flat leaf parsley. Marinated in the fridge for about an hour before serving. Was good but even better the next day. Will make again.
Ok. I used fresh sumac and it was quite overpowering given that the flavors of the vegetables are mild.
What would you recommend on your site to either make this salad into a salad with protein on top, or I was thinking about putting it in a pita with a protein and maybe taziki. But wanted your input on what flavors would go best with this salad? Especially for the pita sandwich;)that really sounds delicious to me and is an easy way for me to eat veggies!
Hi, Jordan! This salad pairs beautifully with our chicken souvlaki and grilled lemon chicken, just to name a few! If you want to go the seafood route, I’d suggest our lemon garlic salmon. Enjoy!
I’m looking for bean recipes. Regarding the vinaigrette dressing, why is there no vinegar included?
Hi, Lynda. Suzy felt the dressing was bright and zippy enough with the lemon juice. No vinegar necessary :).