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)
Made this last night and what a treat. Trying hard to change my diet and this is exactly the type of food I just love but never seem to find the right recipes. The only thing I didn’t have was the Sumac, which I have never used, but have already bought today. Going to be making tonight as a side dish to accompany the Spanish Chicken and Rice with Chorizo dish…..update to follow!
Changing tack slightly, thank you for a fantastic web site! I have been looking to change my diet for sometime and I feel there is so much inspiration on the site to do so……thank you!
David
David, thank you so much for sharing! I am glad you found our site and can’t wait to hear what you think of the chicken chorizo and other dishes you try! Happy cookin
Tried and loved this simple salad recipe.Quick to make and packed with proteins
Awesome, Nutan! Thanks so much for sharing!
LOVE this recipe! Easy, healthy and delicious.
Awesome Martyna! So glad you enjoyed it!
so far so good I added green pepper and sweet red bell peppers taste great so far without sitting no need for additional salt I re write in a hour
Glad to hear it! enjoy!
Recipe #2 from your blog – loved it! Paired beautifully with the grilled turkey sausage we had. Leftovers have been combined with a half tin of white tuna for lunch at work tomorrow. I did cut the dressing in half since my garden tomatoes were extra juicy and I didn’t want the salad too liquidy (is that a word???)
Oh I love this salad, Shannon! So glad you gave it a try. And thanks for sharing your ideas for how you paired it with other items!
This salad is SO good!! I almost ate the whole bowl by myself :o) Wouldn’t change a thing.
That’s wonderful, Suzi! It’s such a humble salad, but so tasty!
Recipe sounds good, but I’d like to have the nutrition listed. Does our cookbook have the nutrition information for your recipes?
Thanks,
Tess
Thanks, Tess. We are working on adding nutrition labels. Stay tuned!
A friend of mine from Spain told me about this recipe. It is really tastey and easy to make. Thanks
Hell, Jamiel! Glad you took your friend’s recommendation! This is one of my favorites here. Hope you try other recipes as well. Thank you for stopping in!
Just made it – it’s so fresh and satisfying, I love it! I can practically hear by body saying “YES!” to all the great veggies in it, the lemon – but my favorite part is the smell. It smells wonderful.
So great to hear, Ames! This is one of my favorite salads! And you’re right, smells awesome!
I LOOOOVE all foods Mediterranean. I cannot wait to try this beautiful, fresh, colorful salad.
Sheila, glad you are here! Welcome to The Mediterranean Dish. Can’t wait to hear how you like this salad.
Love it. I’m a lazy cook but a good one. I make hot pasta with tons of grilled veggies for dinner. Since I don’t use any oils, I toss the left overs in the fridge for the next day. I add mixed herbed organic lettuce, some green onions to the left over pasta and I have salad. I do this with almost every thing I cook…make enough to turn it into something cold and delish the next day.
Moving? To?
Great idea!
Suzy, I’m just not into kidney beans. Could this be made with an alternate bean? We like chickpeas; would consider another kind of bean. Sorry–I’m generally not fussy…..
Sure, Sue! Chickpeas or cannellini beans would work just as well! You could even try black beans if you want more of a Mexican twist 😉
I’m not surprised they called it incredible!
It looks amazing!
And all those beautiful flavours! I want to lick the screen!
Yum.
Pinning x
Thank you, Claire! You are too kind my friend. XO
Well… we all have an Eleanor. It is normal for creatives to feel this way at times. You should know you are not alone in this boat. Sometimes I spend hours photographing food and creating recipes just to hate every bit of it and start from scratch hating myself and my work while questioning why did I even start doing this at the first place.
Pretty pathetic, no? But that is life. It is messy.
I love this salad so much. Healthy, delicious, and beautiful…
Good luck with the moving. Cheers!
Glad to see you here, Aysegul! It’s tough dealing with our inner critics, isn’t it?! Thanks for sharing, friend. XO
Yum!!
I’m glad you didn’t have in to Eleanor’s doubt. I follow your blog! Your recipes always look tasty made with fresh quality ingredients!
Awww, thanks tons, Belgian Foodie! You are too kind. Will be stopping by to check out your pesto creation.