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Creamy Kidney Bean Salad Recipe


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This creamy kidney bean salad recipe is loaded with fresh vegetables, hearty beans, and dressed in a sweet and tangy dressing! It’s a bright and crunchy salad that is a perfect side salad for serving at your next barbecue, gathering, or holiday meal.

We always make this for company – it’s simple, easy to make, and has a handful of ingredients. I love serving this with a Vinegar Coleslaw and Pickled Beets too.

creamy kidney bean salad

This creamy kidney bean salad is inspired by White Fence Farm’s recipe, which is incredibly delicious. It’s a simple bean salad with fresh veggies. I also attempted a White Fence Farm Copycat Coleslaw Recipe and their amazing White Fence Farm Pickled Beets too!

If you are a lover of kidney bean salad, this will be your new go-to recipe. It’s adapted from one of my family’s favorite restaurants: White Fence Farm in Romeoville, IL. I have so many memories of going there as a child. And every time I go back to Chicago now I make sure to save some room for a big meal there (which is especially easy since my husband is a WFF convert as well).
Note: This isn’t White Fence Farm’s official recipe, its just my adaptation!

This salad comes together in about 10 minutes if you use canned beans. This salad is a great make-ahead dish, or even nice as a light lunch. It’s one of our favorite bean recipes that we enjoy all year long.

This Creamy Kidney Bean Salad Recipe Is:

  • Bright
  • Fresh
  • Satisfying
  • Crunchy
  • A Crowd Pleaser
  • Vegetarian and High Protein

A Classic Kidney Bean Salad Recipe

White Fence Farm is known for their fried chicken, but a major draw is their unlimited “relishes” which come out before the meal.  They made delicious fried corn fritters, coleslaw, pickled beets, cottage cheese, and kidney bean salad. 

I would 100% recommend a trip to White Fence Farm if you are in the Chicago area!  It’s a real gem. Even though I live 1000 miles away, I always make a stop there when I am in Chicago.

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Our Favorite Bean Salad with Kidney Beans

Since my husband and I now live hundreds of miles from White Fence Farm, this easy bean salad recipe is perfect copy to make when I have a craving for their kidney beans.  This tasty salad is creamy but also surprisingly light with all the fresh chopped vegetables and simple dressing. A great salad any time of year!

I like to use dark red kidney beans, but you could use light or a combination of both. It’s a good salad or side dish recipe that is a great source of protein from the beans. Browse all our bean recipes here to find your next favorite!

What’s In This Red Bean Salad Recipe?

  • Dark Red Kidney Beans: You can use canned, or cook your own red beans from scratch.  If you use canned I’d recommend a no salt added variety, so the salad isn’t too salty.
  • Yellow Onion – I usually use yellow onions, but you can use white or red onion for a spicier version.
  • Diced Celery
  • Bell Peppers: If you don’t have fresh peppers, sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
  • Mayonnaise: you can use regular mayo in this creamy dressing, or even half mayo half sour cream.
  • Sweet Relish: which gives this dish a little extra flavor boost and a nice added sweetness. You can use chopped sweet pickles instead.
  • Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder pairs nicely with the flavors in the salad.
  • White Pepper: I’d recommend white pepper over normal ground pepper – it gives the dish a much lighter flavor and a nice kick.

Canned Kidney Beans Versus Homemade

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a larger 7.5-Quart Instant Pot which is larger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish. 

Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

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How to Make Kidney Bean Salad

  • Drain and rinse kidney beans under cold water. Put them in a large bowl.
  • Add the onion, celery, bell pepper and stir well to combine. 
  • In a small bowl, add the dressing ingredients: mayonnaise, relish, onion powder, seasoning salt, and black pepper. Stir all ingredients together, and taste. Adjust seasoning (adding more salt, pepper, or mayo) if needed. Pour dressing over the kidney bean salad, and toss well to combine.
  • Cover bowl with plastic wrap, and refrigerate for at least 1 hour before serving.
  • Store leftovers in an airtight container. Leftovers will keep for 3-4 days.

I also attempted a White Fence Farm copycat Coleslaw Recipe and their amazing White Fence Farm Pickled Beets – and we think they turned out pretty darn great, like the original!

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creamy kidney bean salad

Creamy Kidney Bean Salad

This creamy kidney bean salad recipe is a bright and fresh side dish, made with beans, vegetables, and a light and tangy dressing. A fantastic copycay recipe from White Fence Farm.
4.85 from 20 votes
Prep Time 15 minutes
Resting Time 2 hours
Course Copy Cat Recipes, Salad, Side Dish
Cuisine American, Salad
Servings 8
Calories 194 kcal


  • 2 (14.5 ounce) Cans dark red kidney beans drained and rinsed
  • 1/2 sweet onion finely diced (about 1/4 cup)
  • 3 stalks celery finely diced
  • 1/2 bell pepper finely diced
  • 1/3 cup mayonnaise or sub veganaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup sweet relish
  • 1 tablespoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Black Pepper


  • Drain and rinse kidney beans. Put them in a very large mixing bowl.
  • Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, apple cider vinegar, relish, onion powder, sea salt, and black pepper. Stir all ingredients together.
  • Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
  • Store in an airtight container. Leftovers will keep for 3-4 days.



Calories: 194kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 271mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 340IUVitamin C: 11mgCalcium: 32mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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  1. I can’t wait to try this. We no longer live in Indiana, and the White Fence Restaurant in Colorado closed, so I am happy to find this recipe! I will be making it today for our meal tomorrow.

4.85 from 20 votes (12 ratings without comment)

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