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.

Kidney bean salad with fresh vegetables and cilantro

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!

Kidney beans, onions, cucumbers, tomato and fresh herbs in one large mixing bowl

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.

Kidney Bean Salad with Cilantro and Dijon Vinaigrette. Served in large bowl

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

Print
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Kidney Bean Salad with Cilantro and Dijon Vinaigrette | The Mediterranean Dish. BuzzFeed calls this salad, “incredible!” A simple and tasty salad of kidney beans, chopped cucumbers, tomatoes and red onions with cilantro, sumac and a zesty Dijon vinaigrette. It will be your new favorite!

Kidney Bean and Cilantro Salad with Dijon Vinaigrette


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 31 reviews

Description

Simple Mediterranean kidney bean salad with garden vegetables, fresh cilantro, and homemade Dijon vinaigrette. See the video and recipe notes for variations.


Ingredients

Scale
  • 1 15-oz. can kidney beans, drained and rinsed
  • ½ English cucumbers, chopped
  • 1 Medium-sized heirloom tomato, chopped
  • 1 bunch fresh cilantro, stems removed, chopped (about 1 ¼ 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

  1. In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
  2. To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.
  3. Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
  4. 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)

Greek Shrimp with Tomato and Feta

Beef Shish Kabob Recipe

Greek Pastitisio

Mediterranean Tuna Salad

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. David says:

    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

    1. Suzy Karadsheh says:

      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

  2. Nutan says:

    Tried and loved this simple salad recipe.Quick to make and packed with proteins






    1. Suzy Karadsheh says:

      Awesome, Nutan! Thanks so much for sharing!

  3. Martyna chorzempa says:

    LOVE this recipe! Easy, healthy and delicious.






    1. Suzy Karadsheh says:

      Awesome Martyna! So glad you enjoyed it!

  4. michael B says:

    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

    1. Suzy Karadsheh says:

      Glad to hear it! enjoy!

  5. Shannon says:

    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???)

    1. Suzy Karadsheh says:

      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!

  6. Suzi says:

    This salad is SO good!! I almost ate the whole bowl by myself :o) Wouldn't change a thing.






    1. Suzy Karadsheh says:

      That's wonderful, Suzi! It's such a humble salad, but so tasty!

  7. Tess says:

    Recipe sounds good, but I'd like to have the nutrition listed. Does our cookbook have the nutrition information for your recipes?
    Thanks,
    Tess






    1. Suzy Karadsheh says:

      Thanks, Tess. We are working on adding nutrition labels. Stay tuned!

  8. Jamiel Sharief says:

    A friend of mine from Spain told me about this recipe. It is really tastey and easy to make. Thanks






    1. Suzy Karadsheh says:

      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!

  9. Ames says:

    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.

    1. Suzy Karadsheh says:

      So great to hear, Ames! This is one of my favorite salads! And you're right, smells awesome!

  10. Sheila says:

    I LOOOOVE all foods Mediterranean. I cannot wait to try this beautiful, fresh, colorful salad.

    1. Admin says:

      Sheila, glad you are here! Welcome to The Mediterranean Dish. Can't wait to hear how you like this salad.

  11. Vicki L. Kammerer says:

    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?

    1. The Mediterranean Dish says:

      Great idea!

  12. Sue says:

    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.....

    1. Suzy Karadsheh says:

      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 😉

  13. Claire | Sprinkles and Sprouts says:

    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






    1. Suzy Karadsheh says:

      Thank you, Claire! You are too kind my friend. XO

  14. Aysegul says:

    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!

    1. Suzy Karadsheh says:

      Glad to see you here, Aysegul! It's tough dealing with our inner critics, isn't it?! Thanks for sharing, friend. XO

  15. Denise Rasberry says:

    Yum!!

  16. Belgian Foodie says:

    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!

    1. Suzy Karadsheh says:

      Awww, thanks tons, Belgian Foodie! You are too kind. Will be stopping by to check out your pesto creation.