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


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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
  • 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

  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. Alicia says:

    I love this salad. I can’t use cilantro because it tastes like soap to me. But really delicious with parsley.






  2. Amber says:

    My favorite go to salad!






  3. Raquel says:

    This was so good and healthy! I followed your suggestion and made a bowl out of it with falafels and hummus. So tasty!






    1. Suzy says:

      Yum! Thanks, Raquel!

  4. Cary K. says:

    This is my second time to make this wonderful and very healthy side dish.
    It’s simple, full of many different flavors and if organic ingredients are used, very nutritious. Many Thanks!!!






    1. Suzy says:

      So glad you enjoyed it, Cary!

  5. Ann Lavo says:

    Looks delish, but I’m perplexed at what you say is Dijon mustard – it looks nothing like it, the creamy pinkish stuff looks more like some sort of mayonnaise. Writing this from Dijon area of France, where Dijon mustard comes from ;).

    1. Suzy says:

      Hmmm… interesting. It was definitely dijon. Must have been the lighting. It’s not pinkish looking in real life :).

  6. Deb says:

    I make a lot of salads but this maybe my new favorite! The dressing and combination of beans with cilantro was amazing!






    1. Saba Karadsheh says:

      Awesome, Deb! Thank you for sharing

  7. Caroline Hussain says:

    I made this for my lunch today – omg, it’s absolutely delicious! It’s lockdown in the UK but being in the sunshine in my garden and eating this – I can seriously imagine being on holiday if I close my eyes! I’ll 110% make again. Thank you for sharing. X






    1. Suzy says:

      Awww! Thank you for sharing. So glad you enjoyed it!

  8. ellen reynolds says:

    As a kid growing up in Louisiana, the only kidney bean dish we made was red beans and rice, or chili. It’s amazing when you move on and grow up how your taste buds can adapt to using the same ingredient but in a different way. I love this dish, esp. for lunch. It’s satisfying and gives me energy to tackle a tough workout. If I told my brother who still lives in the Deep South how I eat red beans now, he’d probably laugh at me. But I’m glad I’ am always willing to experiment with, well, almost , any food, as long as it’s not moving. Thanks Suzy.

    1. Suzy says:

      Hahaha! Thanks for sharing, Ellen!!

  9. Laurence says:

    5 stars
    This blog was… how do you say it? Relevant!!
    Finally I have found something that helped me.

    Thank you!






    1. Suzy says:

      That’s great to hear! Thanks, Laurence!

  10. Monica Anguiano says:

    Hi! I have watched this video 3 times becuase it looks absolutely delicious. My questions are …1. would it turn out ok if I add avacado? 2. I looked on your items list and I dont think you carry dijon mustard. Is there a certain one that you recomend? I love but I know nothing about mustards.






    1. Suzy says:

      You can add avocado, if you like, although I have not tried it with a Dijon mustard dressing. Any quality Dijon mustard you like should work.

  11. Joan says:

    The salad was so good and healthy!! It was refreshing – thanks for sharing!

    1. Suzy says:

      Thank you, Joan!

  12. Angela says:

    Im not a huge fan of kidney beans. But this was simple, delicious, and very filling. Thank you so much for sharing these amazing recipes with us.






    1. Suzy says:

      My pleasure! So glad you enjoyed it!

  13. Natalie Fegan says:

    “Do not add the addressing.” That’s so cute! LOL!

    1. Suzy Karadsheh says:

      Lol! Thanks for catching the typo

  14. t zevo says:

    Isn’t it really a mustard DRESSING NOT “VINAIGRETTE” ?
    WOULDN’T A VINAIGRETTE HAVE TO HAVE VINAIGER?
    DON’T CARE FOR ALL THIS LOOSE SLOPPY LANGUAGE!

    1. Suzy Karadsheh says:

      A vinaigrette is a dressing made of olive oil, citrus and other seasonings. The citrus portion may be vinegar, lemon or lime juice, or other form of citrus, while the seasonings or flavors added may also include mustard. Happy cooking.

  15. Don Mertes says:

    Made this to serve as a side dish to Barbecued Ribs the other night, and it was SO good. 2 requests for the recipe and no leftovers… This is definitely going to be repeated! I thought that the amount of Cilantro seemed like a lot, but it mellows with the other ingredients beautifully.






    1. Don Mertes says:

      added chopped Celery, just because it was handy and it added a nice flavor to the salad.

    2. Suzy Karadsheh says:

      That’s awesome! Thanks for sharing!

  16. Sheila says:

    I made this a couple days ago. I had all the ingredients on hand. It was super easy to
    My husband loved it. He ate the leftover salad for lunch the next day.

    1. Suzy Karadsheh says:

      That’s wonderful, Sheila! Thank you for sharing!