This red kidney bean salad is healthy, filling, and incredibly easy to make. No wonder it's sometimes called the "bachelor's salad." It comes together in minutes and is perfect for feeding a crowd or a hungry family.
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Let's talk bean salad.
More specifically: a kidney bean salad that easily worked its way into my heart and my kitchen. It's simple, satisfying, and puts those beautiful beans right where they belong: front and center.
But honestly, it wasn't love at first sight.
The first time I encountered this salad, I was starving and the host handed me… a bowl of beans and corn. My immediate thought: Wait, is this it? Where's the rest of the meal?
Fast forward a little, and here I am: a full-on bean salad devotee. Somehow this humble dish completely won me over.
And once you try it, it makes perfect sense. It's fresh, flavorful, packed with plant protein, and ridiculously quick to make. The kind of salad you can throw together five minutes before guests arrive, or make ahead and let chill happily in the fridge.
Why Bachelor Salad?
So, why the "bachelor" nickname? Well, the first time I tasted this awesomeness, it was served by a bachelor. But - equality for all - bachelorette salad totally works too. The point is: this is a salad for people who want something crazy-delicious and lightning-fast.
All you need are a few pantry staples: canned corn, red kidney beans (not to be confused with red beans!), and a red onion. A quick onion chop and you're good to go. Easy-peasy.
Of course, you're the christening chef of your own kitchen. Call it the Effortless Bean Salad or the Whipped-Up-in-a-Whirlwind Salad if you like. Whatever the name, it always leads to the same thing: a satisfying and seriously delicious kidney bean salad.
Key to Success for This Kidney Bean Salad
This salad is wonderfully simple.
That said, two ingredients really make it shine:
- Balsamic vinegar
Adds the perfect sweet tang and ties all the flavors together. If you can, use a good-quality one.
- Red onion
Brings a gentle bite and a little sweetness. If you don't have red onion on hand, white onion or shallots work just fine.
🍽 Recipe
Bachelor's Kidney Bean Salad: Quick and Filling!
Ingredients
- 450 g cooked red kidney beans drained weight, drained and rinsed
- 250 g cooked corn drained weight, drained and rinsed
- 1 Very small red onion
- 3 Tablespoons rapeseed oil or any other neutral tasting oil (NO olive oil, please)
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon red wine vinegar
- Salt
- Pepper
Instructions
- Peel the red onion and chop it finely. Mix it with the remaining ingredients.
- Season with salt and pepper to taste.
Perfect Pairing for This Salad
I could munch on this salad solo any day! But it also plays well with a slice of bread or a veggie patty on the side.
Other Filling & Satisfying Salad Recipes
If you liked this corn and kidney bean salad, you'll love the following recipes:
- Cooked Beetrot Salad (German-Style)
- German Pasta Salad
- No-Mayo Potato Salad
- Chinese Cabbage Salad With Smoked Tofu
- Japanese Brokkoli Salad
- Lamb's Lettuce Salad With Vegan Feta
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
Muskaan @thetwincookingproject says
Wow! The salad looks so delicious and super healthy 🙂
Ramona says
Dear Muskaan, thanks for your lovely comment. I hope you find the time to make the salad, and that you'll like it.
Marcia says
I’ve been eating this for decades but not w onion, just scallion. Im gonna add that red onion. You should add sliced scallions to this already perfect salad to up the prettiness of it and and an extra oomph of oniony taste.
Ramona says
Hi Marcia,
What a good idea to add a pop of green and white!
I just love the sweetness of the red onion in this salad, it goes so well with the corn, the kidney beans, and the balsamic vinegar. One time I used a regular yellow onion because I ran out of red ones, and the salad just didn't have the same well-balanced taste.
Yet, I can imagine that adding some scallion while keeping the red onion will give the salad a nice taste twist.
Cheers,
Ramona
Emily Thomas says
Lovely! Thanks so much for the idea and story.
Ramona says
You're very welcome. Happy you like the post and the recipe.
Mo says
Can't agree more. I used to eat the Salad back during college times. Like maybe 3 to 4 times a week, if not more. My version was a bit more bachelor in nature, I just put corn with red beans and add some 1000 island sauce. That's it, no onion to cut, no salt, no peppers. It could not be done faster.
Ramona says
Haha, I like your 'even more bachelor style' version of the bachelor's salad. 🙂 Need to try it with the 1000 island sauce (it's not well known in Germany, will look out for it at the grocery store). Thanks for the inspiration.