Colorful, crunchy, and fresh, this easy Old Fashioned Kidney Bean Salad is a simple cold side dish that comes together in minutes and makes a welcome addition to potlucks, barbecues, and weeknight meals.
This bean salad has a special place in my heart. As a child I remember seeing a bowl of this tangy, crunchy salad at the little country church potlucks I attended with my grandmother. It’s a comforting, no-fuss dish that highlights ingredients most people already have on hand.
Church potluck favorites
- Layered Cornbread Salad
- Slow Cooker Calico Beans
- Summer Vegetable Pasta Salad
Old Fashioned Kidney Bean Salad uses just a handful of ingredients and turns them into a colorful, filling side dish. It’s also a smart way to use leftover hard-boiled eggs after a holiday meal. The texture contrast between the creamy beans, crunchy celery, and tangy pickles makes every bite satisfying.
To make Old Fashioned Kidney Bean Salad you’ll need:
- 2 (15 ounce) cans kidney beans
- 2 stalks celery, chopped
- 1/2 cup chopped sweet onion
- 1/4 cup sweet pickles, chopped
- 3 hard boiled eggs, chopped
- 1/2 cup Miracle Whip or mayonnaise
- Salt and pepper to taste
Ingredient notes, substitutions, and additions
1) Bean choice: Any color of kidney bean works—dark red or light red—so use what you prefer or have on hand. You can also substitute other canned beans (black beans, navy, or cannellini) if that’s what’s available; the flavor will still be pleasant and the salad will remain hearty.
2) Pickles: I like chopping sweet pickles so you get a distinct bite of pickle in each forkful. For convenience, you can substitute sweet pickle relish instead.
3) Dressing: Use Miracle Whip or mayonnaise—whichever you normally use for deviled eggs, since the dressing blends with the egg yolks to create that familiar deviled-egg flavor. Both work well; Miracle Whip lends a slightly sweeter tang.
4) Optional additions: About 1/2 cup of cubed cheddar cheese is a delicious addition if you want extra richness. You can also add a tablespoon of mustard, a pinch of paprika, or a splash of vinegar for more brightness. Fresh herbs such as chopped parsley or chives add color and freshness.
This cold salad pairs beautifully with sandwiches, burgers, loose-meat sandwiches, and ham. It’s easy to make ahead and keeps well in the refrigerator for several days, making it a reliable side for busy weeks or large gatherings.
Old Fashioned Kidney Bean Salad
Colorful, crunchy and fresh, this deliciously easy Old Fashioned Kidney Bean Salad makes a perfect cold side dish and takes just a few minutes to make.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Ingredients
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 stalks celery, chopped
- 1/2 cup chopped sweet onion
- 1/4 cup chopped sweet pickles (or 1/4 cup sweet pickle relish)
- 3 hard boiled eggs, chopped
- 1/2 cup Miracle Whip or mayonnaise
- Salt and pepper to taste
- Optional: 1/2 cup cubed cheddar cheese
Instructions
- Drain and rinse the kidney beans well, then transfer them to a medium bowl.
- Add the chopped celery, onion, pickles, and hard boiled eggs to the beans.
- Stir in the Miracle Whip or mayonnaise until everything is evenly coated.
- Season with salt and pepper to taste. If using cheese or other additions, fold them in now.
- Cover and refrigerate. The salad will stay fresh for several days when tightly covered.
Notes
- Use either light or dark red kidney beans—both are fine.
- Sweet pickle relish can replace chopped sweet pickles for convenience.
- Choose Miracle Whip or mayo based on your preference; both make a creamy, slightly tangy dressing.
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