Kidney Bean And Orange Salad Recipes

GREEN BEAN AND ORANGE SALAD

Steps:

• Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

KIDNEY BEAN SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
• In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

KIDNEY BEAN SALAD

Steps:

• In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

OLD FASHIONED KIDNEY BEAN SALAD

Steps:

• In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
• Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
• Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

SUMMER KIDNEY BEAN SALAD

Steps:

• Combine kidney beans, corn, and tomatoes in a salad bowl.
• Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
• Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.