18 Refreshing Kidney Bean Salad Recipes for Summer

Summer salads should be vibrant, effortless, and packed with flavor—and these 18 kidney bean recipes deliver just that! Whether you’re craving a zesty Tex-Mex twist, a creamy picnic-ready side, or a protein-packed lunch, these refreshing dishes are your ticket to cool, satisfying meals all season long. Ready to ditch the boring greens? Let’s dive into these crave-worthy kidney bean salads!

Classic Kidney Bean Salad with Lemon Dressing

Bright, tangy, and packed with protein, this kidney bean salad is a no-fuss side dish that’s perfect for picnics or weeknight dinners.

Ingredients

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine kidney beans, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the bean mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Taste and adjust salt or lemon juice if needed before serving.

The lemon dressing’s zesty kick balances the beans’ earthiness, while the parsley adds a fresh crunch—no soggy salads here!

Tip: For extra brightness, add a pinch of lemon zest to the dressing.

Mediterranean Kidney Bean Salad with Feta

This vibrant salad is a protein-packed powerhouse, loaded with Mediterranean flavors and creamy feta—perfect for a quick lunch or a side dish at your next BBQ.

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, cucumber, cherry tomatoes, feta cheese, red onion, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The tangy feta and herbaceous oregano make this salad pop, while the kidney beans add a satisfying bite. It’s a no-cook wonder that tastes even better the next day!

Tip: For extra zing, add a squeeze of lemon juice or a handful of kalamata olives.

Spicy Kidney Bean Salad with Jalapeños

This zesty kidney bean salad packs a punch with fresh jalapeños and a tangy lime dressing—perfect for picnics or a quick protein-packed lunch!

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds removed and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, red onion, jalapeño, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the bean mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The crunch of red onion and kick of jalapeño make this salad anything but boring—it’s a flavor explosion in every bite!

Tip: For extra heat, leave some jalapeño seeds in the mix.

Avocado and Kidney Bean Salad with Lime

This bright, zesty salad is a no-cook wonder—packed with creamy avocado, hearty beans, and a tangy lime dressing that brings it all together.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 2 ripe avocados, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, gently toss together kidney beans, avocados, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, cumin, and black pepper until combined.
3. Pour the dressing over the salad and fold gently to coat, being careful not to mash the avocados.
4. Let sit for 10 minutes to allow flavors to meld before serving.

The creamy avocado balances the earthy beans perfectly, while the lime dressing adds a refreshing kick—ideal for a quick lunch or a side at your next BBQ.

Tip: For extra crunch, toss in a handful of toasted pepitas or crushed tortilla chips right before serving.

Southwest Kidney Bean Salad with Corn

This vibrant, protein-packed salad is a fiesta of flavors—perfect for potlucks or a quick, healthy lunch that keeps you full for hours.

Ingredients:

• 1 (15 oz) can kidney beans, rinsed and drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 1/2 red bell pepper, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The smoky cumin and zesty lime make this salad anything but boring, while the crisp veggies add a satisfying crunch. Tip: For extra kick, stir in a diced jalapeño (seeds removed) with the bell pepper!

Kidney Bean and Quinoa Salad with Herbs

Packed with protein and fresh flavors, this vibrant salad is a meal-prep superstar that keeps well in the fridge for days.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and let cool slightly.
2. In a large bowl, combine cooked quinoa, kidney beans, red onion, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper. Pour over salad and toss gently to coat.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The fresh herbs and cumin give this salad a bright, earthy depth that makes it way more exciting than your average grain bowl.

Tip: For extra crunch, stir in diced cucumber or bell pepper right before serving.

Greek-Style Kidney Bean Salad with Olives

This vibrant, protein-packed salad is a breeze to throw together and bursting with Mediterranean flavors—perfect for picnics or a quick lunch.

Ingredients:

• 2 (15-oz) cans kidney beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/3 cup pitted Kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, cherry tomatoes, cucumber, olives, red onion, and parsley.
2. In a small jar, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The briny olives and tangy dressing balance the creamy beans beautifully, while the crisp veggies add a refreshing crunch. Serve chilled or at room temperature!

Tip: For extra zing, add a squeeze of lemon juice or a sprinkle of crumbled feta before serving.

Kidney Bean Salad with Cilantro and Lime

Bright, zesty, and packed with protein, this kidney bean salad is a no-cook wonder that comes together in minutes—perfect for busy weeknights or last-minute potlucks.

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1/4 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the bean mixture and gently toss until evenly coated. Let sit for 10 minutes to allow flavors to meld.
4. Taste and adjust salt or lime juice if needed.

The lime and cumin give this salad a lively kick, while the creamy kidney beans balance it out—ideal for stuffing into tacos or scooping up with chips.

Tip: For extra freshness, add diced avocado just before serving (it’ll keep the salad from turning brown if stored).

Roasted Red Pepper and Kidney Bean Salad

This vibrant salad is a flavor-packed side or light meal, with smoky roasted peppers, creamy beans, and a zesty dressing that comes together in minutes.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup jarred roasted red peppers, drained and chopped
• 1/4 cup finely diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine kidney beans, roasted red peppers, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, smoked paprika, salt, and black pepper until smooth.
3. Pour dressing over the bean mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Stir in fresh parsley just before serving.

The smoky-sweet dressing clings perfectly to the beans and peppers, while the parsley adds a fresh pop—no boring salads here!

Tip: For extra texture, sprinkle with crumbled feta or toasted pepitas.

Kidney Bean Salad with Tahini Dressing

This protein-packed salad is a breeze to throw together, with creamy tahini dressing adding a nutty richness that makes it feel extra special.

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 cup diced cucumber
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine kidney beans, cucumber, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, black pepper, and cumin until smooth.
3. Pour dressing over the bean mixture and gently toss until evenly coated.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The tahini dressing clings beautifully to the beans, creating a satisfying texture that’s hearty but never heavy.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Tomato and Kidney Bean Salad with Basil

This bright, protein-packed salad is a breeze to toss together and bursts with fresh flavors—perfect for a quick lunch or a vibrant side dish.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
3. Pour the dressing over the salad and gently toss to coat.
4. Fold in the fresh basil just before serving.

The juicy tomatoes and creamy beans soak up the tangy dressing, while the basil adds a pop of herbal freshness—no wilting greens here!

Tip: For extra zing, let the salad sit for 10 minutes before serving to let the flavors meld.

Kidney Bean Salad with Cucumber and Dill

This bright, crunchy salad is a breeze to throw together—perfect for picnics or a quick lunch with a satisfying protein boost.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 medium cucumber, diced (about 1 1/2 cups)
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat. Fold in the fresh dill.
4. Let sit for 10 minutes before serving to let the flavors meld.

The crisp cucumber and tangy lemon-dill dressing make this salad irresistibly refreshing—no mayo means it travels well, too!

Tip: For extra crunch, add a handful of toasted sunflower seeds right before serving.

Kidney Bean and Chickpea Salad with Mint

This bright, herby salad is a protein-packed side or light lunch that comes together in just 15 minutes—no cooking required!

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh mint leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, chickpeas, red onion, and mint leaves.
2. In a small jar, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Pour dressing over the bean mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The cooling mint and zesty lemon make this salad taste like summer in every bite—perfect for picnics or meal prep!

Tip: For extra crunch, add diced cucumber just before serving.

Kidney Bean Salad with Balsamic Glaze

This vibrant kidney bean salad is a protein-packed side that comes together in minutes, with a sweet-tangy balsamic glaze that ties everything together.

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1/2 cup diced red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze (plus extra for drizzling)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, red onion, parsley, and feta cheese.
2. In a small bowl, whisk together olive oil, balsamic glaze, lemon juice, salt, and black pepper until emulsified.
3. Pour the dressing over the salad and gently toss to coat. Let sit for 10 minutes to allow flavors to meld.
4. Transfer to a serving dish and drizzle with an extra 1 tbsp of balsamic glaze just before serving.

The creamy feta and punchy balsamic glaze turn humble beans into a salad that’s anything but basic—perfect for potlucks or meal prep!

Tip: For extra crunch, toss in some diced cucumber or bell peppers.

Kidney Bean Salad with Sweet Corn and Bell Peppers

This vibrant, protein-packed salad is a breeze to toss together and delivers a satisfying crunch with every bite—perfect for picnics or meal prep!

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup sweet corn kernels (fresh, thawed frozen, or canned)
• 1 red bell pepper, diced
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, combine kidney beans, sweet corn, red bell pepper, and red onion.
2. In a small jar, whisk together olive oil, apple cider vinegar, honey, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat. Fold in cilantro (if using).
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The sweet-tangy dressing and crisp veggies balance the creamy kidney beans beautifully, making this salad a standout side or light lunch.

Tip: For extra smokiness, swap the cumin for 1/2 tsp smoked paprika!

Kidney Bean Salad with Red Onion and Parsley

This vibrant, protein-packed salad is a breeze to throw together and delivers a satisfying crunch with every bite—perfect for picnics or meal prep!

Ingredients:

• 2 (15 oz) cans kidney beans, drained and rinsed
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh parsley
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine kidney beans, red onion, and parsley.
2. In a small jar, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until emulsified.
3. Pour the dressing over the bean mixture and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.

The sharpness of the red onion and the fresh parsley brighten up the hearty beans, while the honey adds just a whisper of sweetness to balance the tangy dressing.

Tip: For extra zing, let the salad chill for an hour before serving—the flavors deepen beautifully!

Kidney Bean Salad with Mango and Lime

Bright, tangy, and packed with texture, this kidney bean salad is a refreshing side that’ll steal the spotlight at any summer gathering.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 large ripe mango, diced (about 1 cup)
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the kidney beans, mango, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together the lime juice, olive oil, salt, cumin, and black pepper until blended.
3. Pour the dressing over the salad and gently toss to coat. Let sit for 10 minutes to let flavors meld.

The juicy mango and lime dressing balance the earthy beans perfectly, while the jalapeño adds just the right kick. Serve chilled for maximum refreshment!

Tip: For extra creaminess, fold in 1/2 diced avocado just before serving.

Kidney Bean Salad with Grilled Vegetables

This hearty kidney bean salad is packed with smoky grilled veggies and a zesty dressing—perfect for potlucks or a quick, protein-packed lunch.

Ingredients:

• 1 (15 oz) can kidney beans, drained and rinsed
• 1 red bell pepper, sliced into strips
• 1 medium zucchini, sliced lengthwise into 1/4-inch planks
• 1/2 red onion, cut into thick rings
• 2 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat a grill or grill pan to medium-high heat (about 400°F). Toss bell pepper, zucchini, and red onion with 1 tbsp olive oil.
2. Grill vegetables for 3–4 minutes per side until charred and tender. Let cool slightly, then chop into bite-sized pieces.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, balsamic vinegar, honey, smoked paprika, salt, and black pepper.
4. Add kidney beans, grilled vegetables, and parsley to the bowl. Toss gently to coat in the dressing.

The smoky-sweet dressing clings to every bite, while the grilled veggies add a satisfying crunch—no boring salads here!

Tip: For extra depth, let the salad sit for 15 minutes before serving to let the flavors meld.

Conclusion

With 18 vibrant and refreshing kidney bean salad recipes, you’re all set for summer! Whether you’re craving something zesty, creamy, or packed with crunch, there’s a dish here for every taste. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest—happy cooking!