Kidney Beans Broccoli And Bacon Salad Recipes

EASY BROCCOLI BACON SALAD

Steps:

• Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl.
• Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

KIDNEY BEANS, BROCCOLI AND BACON SALAD

Steps:

• Steam the broccoli until just tender, then rinse until cold water to stop cooking. It should be bright green, not cooked grey! Drain well on paper towels.
• Rinse the kidney beans under cold running water, drain well and add to the broccoli in a large mixing bowl.
• Slice the onion about 1/8" thick then cut the rings into segments 1/2" to 1" or so.
• Cook the bacon until crisp then drain well and coarsely chop.
• Add the bacon and onion to the broccoli and kidney beans, mixing well while moistening with the ranch dressing. Don't add so much ranch dressing that it becomes soupy.
• Salt and pepper to taste.

EASY CREAMY BROCCOLI SALAD WITH BACON

Steps:

• Cook the bacon until crisp (see note below). Chop into small pieces.
• Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little.
• Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem - usually 1/2-inch from the bottom - and discard (or save for stock). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to remove the outer layer and then chop-see our video to watch us do this.). Next, snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli, and then pat or spin dry.
• Drain the red onion and toss with the broccoli, bacon, and cranberries in a large bowl.
• In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of fine sea salt, and a few grinds of pepper together. Taste for seasoning, then adjust.
• Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated (it should last two to three days, but we have never been able to keep our hands off it for that long).

BROCCOLI SALAD

Steps:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

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.