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Creamy Kidney Bean Salad Recipe (White Fence Farm Copycat)

This creamy kidney bean salad is loaded with fresh vegetables, healthy beans, and dressed in a sweet and tangy dressing! This is a bright and crunchy salad that is perfect for serving at your next barbecue, gathering, or holiday meal. We always make this for company!

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

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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. It’s a great make-ahead dish for your next party… and a total crowd pleaser!

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 recipe is perfect copy to make when I have a craving for their kidney beans.  Its creamy but also surprisingly light with all the fresh chopped vegetables.  I like to use dark red kidney beans, but you could use light or a combination of both. I always like making this dish when we have company… and believe me, it goes quickly!

What’s In This White Fence Farm Bean Salad Recipe?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

 

Canned Kidney Beans Versus Homemade

While I love the convenience of canned kidney beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use my 8-Quart Instant Pot Ultra, 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.

 

This is a perfect side dish to bring to a picnic or BBQ, and comes together pretty quickly.  You do need to refrigerate for a few hours before serving so make sure to plan to make this recipe the a day before for perfection.

 

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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!

Get the Same Ingredients I Use For My Creamy Kidney Bean Salad Recipe:

As always, if you make this vegetarian and gluten free creamy kidney bean salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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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.
4.83 from 17 votes
Prep Time 15 mins
Resting Time 2 hrs
Course Copy Cat Recipes, Salad, Side Dish
Cuisine American, Salad
Servings 8
Calories 194 kcal

Ingredients
  

Instructions
 

  • 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, relish, onion powder, seasoning salt, black pepper, and Red Pepper Flakes. Stir all ingredients together, and taste. Adjust seasoning if needed.
  • Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
  • Store in an airtight container. Leftovers will keep for 3-4 days.

Video

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples (even wine!) at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

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
Keyword CopyCat Bean Salad Recipes, Creamy Kidney Bean Salad, Vegetarian Bean Salad Recipe, White Fence Farm Bean Salad, white Fence Farm Recipes
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Posted in American, Copy Cat Recipes, Family Recipes, Favorites, For Entertaining, Gluten Free, Make Ahead, Salads, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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