Kidney Bean Salad Recipes

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.

AMY'S KIDNEY BEAN SALAD

Steps:

• Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
• Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

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.

RED KIDNEY BEAN SALAD

Steps:

• Mix mayonnaise, oil vinegar, sugar, salt and pepper.
• Add onions and stir well.
• Then add the celery, beans and relish.
• Chill overnight.

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:

• Combine the kidney beans, celery, pickles, pimiento, onion, salt and pepper.
• Toss lightly with the mayonnaise.
• Chill at least six hours before serving.