OLD FASHIONED KIDNEY BEAN SALAD
This old-fashioned Kidney Bean Salad is an updated riff on a beloved dish from the iconic Nick Anthe's restaurant. Uniquely delicious, and so very easy! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Salads
Time 7m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 172 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SUMMER KIDNEY BEAN SALAD
Quick and easy to throw together. I created this salad for a summer picnic.
Provided by Lisa_P
Categories Salad Beans Bean and Corn Salad Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g
KIDNEY BEAN SALAD
My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 532 calories, Fat 28g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1227mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 13g fiber), Protein 21g protein.
KIDNEY BEANS AND CORN
Kidney beans, corn, and red onion combine for a delicious dish that works well with rice or quinoa. This could also be served as a very hearty soup or chili.
Provided by Bethany Mulkern Colavito
Categories Side Dish Vegetables Corn
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
- Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 267.3 calories, Carbohydrate 42 g, Fat 8.9 g, Fiber 10 g, Protein 10 g, SaturatedFat 1.2 g, Sodium 564.1 mg, Sugar 4.6 g
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
KIDNEY BEAN AND CORN SALAD
A great accompaniment to any B-B-Q and you probably have the ingredients right on hand. Leftovers keep well overnight-if it lasts that long.
Provided by Julie Bs Hive
Categories Beans
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned beans and set aside.
- Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
- Shake vigorously in a covered jar or blend well.
- Add green pepper and onion to dressing and set aside.
- Arrange beans in a shallow bowl and pour dressing over top.
- Cover; refrigerate no less than 1 hour to allow flavors to blend.
Nutrition Facts : Calories 376.7, Fat 19.4, SaturatedFat 2.5, Sodium 814, Carbohydrate 42.4, Fiber 11.6, Sugar 3.5, Protein 12.5
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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
KIDNEY BEAN, CORN, AND POMEGRANATE SALAD
Make and share this Kidney Bean, Corn, and Pomegranate Salad recipe from Food.com.
Provided by dicentra
Categories Tropical Fruits
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange beans on one side of serving platter.
- Arrange corn on the other side of platter.
- Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad.
Nutrition Facts : Calories 254, Fat 2, SaturatedFat 0.3, Sodium 367.7, Carbohydrate 51, Fiber 11.6, Sugar 6.1, Protein 13.2
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