Kidney Bean, Red Onion And Tomato Salad Recipe (2024)

We enjoyed this for supper last night. I used one can of kidney beans instead of three. I added a yellow mini pepper to the mix. I served it alongside steamed asparagus and toasted sourdough bread. Easy, inexpensive, nutritious and tasty.

I added additional 2 Tbsp oil and vinegar when tossing. Also 2 Tbsp slivered basil and 2 stalks celery sliced on diagonal.

Loved this, very quick and very tasty. I added cilantro, and it made it much better, but of course it adds a little time.

Add one chopped jalapeño, substitute lime juice for the vinegar, add chopped cilantro, and one diced avocado. A Mexican bean salad!

Also, instead of macerating the onions and doing the rest at the last minute, I spread the onions along with the vinegar in a thin layer in the bottom of a storage container. Then I spread the beans on top of that, tomatoes on top of beans, then sprinkled tomatoes with sea salt and olive oil. Then covered with a lid and left it in the fridge for a few hours. With other recipes, I do tomatoes at the last minute so as not to lose flavor, but this turned out very well despite refrigerating them.

Hi, I tried it with garbanzo beans and balsamic vinegar. Yum!

Compilation: experiment with:(1a) Fewer beans (1-2 cans); (1b) Different beans (e.g. chickpeas); (2) More oil and vinegar; (3) Sub balsamic vinegar; (4) Add cilantro; (5) Mexican: Add one chopped jalapeño, substitute lime juice for the vinegar, add chopped cilantro, and one diced avocado; (6) Add yellow or a roasted red bell pepper; (7) Sub or add wisp of dried marjoram and sumac; (8) I'd not add fresh herbs to this as they'd ruin the texture.

Photo of a bowl of glossy reds enticed. This salad is a welcome change from the cliched cheese, tomato, basil, garlic ones. Refreshing, plenty of texture, and juicy. Added a roasted red bell to fortify color (instead it was palest thing in bowl) and a wisp of dried marjoram and sumac. Didn't want burnished flavor of sumac to mute the fruit. I'd not add fresh herbs to this as they'd ruin the texture.

A great salad, refreshing and simple. I took a commenter's suggestion and added yellow bell pepper, which added great crunch and color. I also didn't find that this NEEDED very much olive oil so was able to accommodate a calorie-counting guest. I also soaked and cooked dried beans since the canned ones from my local store are kinda slimy and taste like aluminum. Will definitely make this again.

I made this with one fewer can of beans and added half a can of tuna on top of each serving. It was filling, healthy, and pretty good but not exceptional. Still, a good and extremely easy weeknight dinner.

This was a great accompaniment to small spanakopitas. Next time, I will add fewer kidney beans, more onion, and an extra tablespoon of vinegar. I like the suggestion of strawberries...

I would only use dark red kidney beans. They are much more authoritative than the pale ones. Also, buy a carton of assorted color cherry tomatoes. Also, chopped fresh basil would add color and taste. The result is both a visual and culinary triumph!

I also used dried then cooked beans but less than it called for (approx one can). And chopped bacon was a decadent but highly recommended addition.

Art tart6 months agoSoaked onions for 15 minutes in cold water. One can of beans is enough. I used cannellini, tossed the salad and then let it sit for 90 minutes. Good flavour.

Three tins of beans is way too much.

One teaspoon of salt, and then salt to taste? Wow. I just gave it a few twists from salt grinder and it was more than enough.

Tastes good. Well be etter the next day. Try to use a mild onion, not too hot.

I will definitely be making this again. But I did make some changes: there was too much onion; next time, less. Added cucumbers from the garden. Added fresh basil and oregano from the garden. Added a little more vinegar.

This is fabulous. Delicious. I was quite surprised. Whodathunkit?!

Excellent salad with only 3 main ingredients plus flavorings...And in addition it is very pretty. I served it on top of a green salad, and with good 12 grain bread for a light supper.All the other additions sound good too if you feel so inclined! Thanks to All and especially Nigella L.

I’ve made this a few times lately as a fresh and quick side for salmon. So far added dill, navy beans, harissa infused oil, white balsamic, cucumbers.. we shall see what goes in next!

I made this with the addition of some chopped bok choy greens I had on hand -- easy and delicious!

Did not have kidney beans so used canned green beans and canned black beans. Upped the red wine vinegar and cherry tomatoes Left the cherry tomatoes whole so the keep longer. Threw in some sliced baby carrots Mmmm

Great as is, makes up quickly and does well made ahead. My personal preference is to double the tomatoes. Makes a super portable and filling weekday lunch, can make ahead for a full week.

Try with NYT’s pickled red onions - absolutely delicious.

Absolutely delicious. Soaked dried beans for about 6 hours and then cooked them in pressure cooker. Added some armenian cucumbers from the garden which added color and crunch.

This is a lovely recipe. I pickled the onions for a day in a salt/sugar/pepper/vinegar mix before adding them to the recipe, as raw onions hurt my stomach. Pickled onions really kicked it up a notch. And I added some parsley to brighten the flavors. Delicious.

Loved this! Used what I had on hand- 2 cans chic peas, 1 can black beans, garlic-infused olive oil, balsamic vinegar, Italian seasoning, cherry tomatoes, and 2 fantastic Vidalia onions straight from Georgia. Loved this!

This tasted better after 2 days in the fridge. I added some avocado chunks before serving and it was delicious.