This post may contain affiliate links. Please read my disclosure policy for more details.
We love this red bean salad! That full of protein peanut combined with green beans, celery, and Parmesan, then drizzled with a flavorful vinaigrette. So simple And delicious And can be customized.
Published May 2023/Updated March 2026
That budget friendly nuts is our staple food and great to make fast, versatile, and nutritious food in a short time. Bread & nuts, white bean saladand smoky beans on toast on rotation at my house.
Join my newsletter to get free weekly recipes!
This red bean salad recipe is another family favorite, and I wanted to share it again now that spring is just around the corner.
The recipe is very simple and takes some time less than 15 minutes from start to finish.
The main ingredients, besides red beans and a flavorful sauce, are parmesan cheese, onions, and celery, which make delicious, fresh and savory combination.
Then I like to add tenders mung beans to make it more satisfying, but I think tomatoes or crunchy lettuce also work well when I’m out of green beans.
Finally everything was thrown with a a light, garlicky vinaigrettefresh italian parsley, then shaved on top parmesan cheese for a great Italian touch.
Trust me, this is it really good!
I recommend making double the amount of this wonderful concoction; it stores well and produces good results gluten free, delicious side or snack, packed with protein, perfect for busy days, packed lunches and picnics too.
YES, it is red bean salad makes us full and happy in the moment, especially with some people crunchy croutons or crostini on the side. Enjoy!
List of ingredients
- Red beans
- Celery
- parmesan cheese
- Red onion
- Mung beans
- Garlic
- Olive oil & vinegar
- Darling
- Dijon mustard
- Salt & pepper
How to make red bean salad
(Note: this is a short description; the complete recipe is at the bottom of the page)
- Make the dressing by shaking all the ingredients until it forms an emulsion, or put the dressing ingredients in a jar and shake well.
- Place the chickpeas, chickpeas, celery, parsley and onion in a salad bowl.
- Pour in the sauce and stir until evenly mixed and runny.
- Taste and adjust the seasoning if necessary, then add the shaved parmesan and stir gently to combine.
- Finish with more shaved parmesan and serve! nice.
Recipe Notes
Red bean salad ingredients
Red beans: I used two cans red beans for this salad, but you can use black beans or any canned beans (or even chickpeas!) you have in your pantry.
Celery: Don’t skip the chopped celery; it adds freshness and texture and makes a great combination with Parmesan cheese. Use more if you want.
Onion: This recipe is suitable for fresh red lettuce onions, green onionsor regular red onion. But I’m not a big fan of using onion powder in salads.
Mung beans: They’re delicious, cheap, and make this bean salad absolutely delicious. But you can also use tomatoes or crunchy lettuce.
Herbs: Fresh parsley is my herb of choice for salads, but I think fresh basil would also be a fun addition, if you’d like.
parmesan cheese: It adds saltiness and umami, making everything even tastier! Pecorino can also be used, or you can add vegan parm if you prefer.
Bandage: This is a vinaigrette made with fruity extra-virgin olive oil, apple cider vinegar that can be substituted for fresh lemon juice, and a little garlic, salt, and pepper. I also added Dijon mustard (not English mustard!) and honey for flavor and texture, and no mayo.
Provide advice
This is the kind of stuffed bean salad that is delicious on its own, but also delicious after a light soup. Try it with one of these: broccoli soup, carrot soup, or easy tomato soup to create a balanced family meal.
Add-ins & variations
- Avocado: Rich and creamy, it’s my favorite addition to this salad.
- Fresh vegetables: cherry tomatoes or/and/or English cucumbers, or finely shredded crunchy lettuce – no mushy leaves here!
- Grains: Yes! I recommend brown rice, quinoa, and crunchy croutons.
- paprika: roasted, stirred, or fresh works great here, as its flavor pairs well with parmesan, nuts, and celery.
- Cheese: Pecorino, crushed, not Parmesan. nice.
- More protein: Grilled shredded chicken or boiled eggs would be better.
Storage tips
Store red bean salad inside airtight container in the refrigerator until 3-4 days. If you plan to make it in advance, I recommend adding the sauce and Parmesan cheese before serving.
More bean recipes for you!
If you’ve read The Clever Meal, you know my love of beans. I just published this collection bean recipe And cannellini beans recipe. Below are some of our favorites…
Lastly, if you make this red bean saladLet me know. Leave a comment and/or rate this recipe. I’d love to hear your thoughts and get your feedback!
And for more recipe updates, subscribe to my newsletter and follow me Instagram, PinterestAnd Facebook.
Red Bean Salad
We love this red bean salad! Which is rich in protein peanut combined with green beans, celery and parmesan, then drizzled with a flavorful vinaigrette. So simple And delicious And can be customized.
Portion: 4
Calories: 325kcal
sauce
- 2 ½ tablespoon extra virgin olive oil
- 1 tablespoon cider vinegar or lemon juice
- ¼ teaspoon grated garlic
- 1 teaspoon Darling
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt, or according to taste
- ⅛ teaspoon freshly ground black pepper
Red bean salad
- 2 cans (14oz each) red beans, rinsed and dried
- ¾ cup (about 2 ribs) celery slices
- ¼ 2 tablespoons red onions or green onions, chopped or sliced
- 2 cups (7oz/200 grams) mung beans, cooked and diced
- 2-3 tablespoon chopped fresh parsley
- ¼ cup shaved parmesan cheese, plus more if you like
-
Making vinaigrette: Combine all ingredients in a glass jar with a lid and shake until an emulsion forms or shake in a container or bowl. Taste and make sure to adjust the sauce to your liking if necessary.
-
Assembling the salad: put the salad ingredients in a salad bowl (except parmesan), pour in the dressing and toss until well combined and coated. Add the shaved parmesan and stir gently again. Finish with extra shaved parmesan when it’s time to serve if you like. Enjoy.
Calories: 325kcal | Carbohydrate: 41G | Proteins: 17G | Fat: 11G | Saturated fat: 2G | Polyunsaturated fats: 1G | Monounsaturated fats: 7G | Cholesterol: 4mg | Sodium: 554mg | Potassium: 698mg | Fiber: 13G | Sugar: 2G | vitamin A: 54IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 5mg
Join my newsletter to get free weekly recipes!
PakarPBN
A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.
In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.
The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.