Kidney Bean Salad is a family favorite. The perfect side dish for Summer.
My mom has been making this recipe for many, many years, probably longer than I’ve been alive. I asked her where she found this recipe and she thinks it’s from her mom because her mom likes vinegar recipes. I must take after her because I too love recipes with lots of vinegar. And…this has plenty of that.
Every time I eat this salad I have flashbacks to my childhood. I ate so much of it as a kid that I can’t help but get nostalgic when I eat it. Now I’ve converted my husband into loving this dish.
Utah goes through these spells of being super hot like a 100 degrees and then the next day drop over 20 degrees and be in the 70’s. You never know what the temp will be on any given day, but I do know that I’m not using my oven/stove much this summer. So in place of that I’ve been doing a lot of grilling and slow cooker meals with cold salad dishes on the side. These types of dishes are perfect for hot days.
Making this dish is super quick. It’s best to make it ahead of when you want to serve it. It’s good to let it marinate together. This allows all the flavors to meld and the kidney beans absorb some of the liquid. This dish produces a lot of liquid if you don’t want that then serve with a slotted spoon or you could drain the liquid. I prefer to have a bit of liquid so I serve it with a slotted spoon. I also like to store this dish in the fridge with the liquid because it helps to intensify the flavor.
I know this is an unusual recipe, but I hope you will give it a try. I think you’ll be pleasantly surprised at how good it is.
- 3 cans of red kidney beans, drained, but reserve ¾ cup of the liquid
- 1 celery stalk, finely diced
- 2 green onions, thinly sliced
- ½ tsp. salt
- ½ tsp. pepper
- ¾ cup cider vinegar
- In a large bowl add the drained kidney beans, celery, green onions, salt and pepper. Mix well.
- Add the liquid from the beans and the cider vinegar to the bean mixture. Mix well.
- Refrigerate for at least 1 hour or overnight.