No Fuss Red Kidney Bean Salad Recipes

RED KIDNEY BEAN SALAD

Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

Steps:

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

NO FUSS RED KIDNEY BEAN SALAD

No Fuss Red Kidney Bean Salad image

Make and share this No Fuss Red Kidney Bean Salad recipe from Food.com.

Provided by Mini Ravindran

Categories Beans

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 cups red kidney beans, boiled (Use cans after discarding the fluid and running beans under cold water)
1/2 cup yogurt
1 tablespoon mayonnaise
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon black pepper
1 teaspoon cumin powder

Steps:

Mix all the above.
Decorate with finely chopped fresh parsley and eat without guilt.

CREAMY BEAN SALAD

Creamy Bean Salad image

This hearty no-fuss salad is perfect for a family gathering. Dill pickles bring puckery flavor to the kidney beans that are dressed with sour cream...and celery adds a satisfying crunch. The recipe is from Dorothy Poch of Concord, New Hampshire.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 celery ribs, sliced
1 cup reduced-fat sour cream
1 small onion, finely chopped
2 large dill pickles, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-boiled large eggs, sliced

Steps:

In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.

Nutrition Facts :

SPINACH AND RED KIDNEY BEAN SALAD

Spinach and Red Kidney Bean Salad image

There are tons of delicious spinach salad recipes out there. But this recipe holds a special place in my heart. We have been eating this in my family for years. My auntie contributed this spinach salad to a charity cook book, and we have all been sucking in the spinach with gratitude ever since. The original recipe contained fried bacon pieces. I substitute this for kidney beans, which is a fantastic alternative for vegetarians. You still get the protein, and also the splash of red color. For me, the mark of a good salad is - one where there is a great mix of flavors and colors; a good dose of nutrients; and you are able to grab a perfect bite with every lift of the fork. This spinach salad recipe checks all the boxes for me. It is packed with protein and iron; is easy on the eyes; and can be prepared in a jiffy - Popeye would be proud.

Provided by The Blender Girl

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 bunches organic Baby Spinach, large bunches, washed and dried
8 hard boiled organic eggs, chopped finely
organic red kidney beans (1 can drained and rinsed thoroughly)
1/2 cup cold pressed extra virgin olive oil
1/2 cup white vinegar
1 teaspoon hot English mustard
4 fresh garlic cloves, minced
1 teaspoon celtic sea salt
cracked pepper

Steps:

Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
Place all of the dressing ingredients in the blender and pulse until well combined.
Alternatively you can put in a glass jar and shake vigorously.
Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom - dress and devour!

Nutrition Facts : Calories 435.5, Fat 37.6, SaturatedFat 6.9, Cholesterol 423, Sodium 858.2, Carbohydrate 8.2, Fiber 3.8, Sugar 1.6, Protein 17.6

DRIED KIDNEY BEAN SALAD

Dried Kidney Bean Salad image

Make and share this Dried Kidney Bean Salad recipe from Food.com.

Provided by dicentra

Categories Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups boiling water
1 1/2 cups dried kidney beans
1 garlic clove
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon granulated sugar
1/4 teaspoon ground paprika
black pepper
1/2 cup oil
lettuce

Steps:

Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
Chill beans in refrigerator.
Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
Add chilled, cooked kidney beans and mix lightly. Cover and chill for
several hours, tossing occasionally with fork. Serve on lettuce leaves.

Nutrition Facts : Calories 179.8, Fat 18.6, SaturatedFat 2.8, Sodium 780.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 2.1

RED KIDNEY BEAN MAYO SALAD

Red Kidney Bean Mayo Salad image

I make bean salads all the time. I wanted to change things up a bit from my usual vinegar or lemon juice vinaigrette. I like this on it's own as a snack or add fresh bread, boiled potatoes or rice for a healthy meal.

Provided by Bellinda

Categories Beans

Time 2h5m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

2 (16 ounce) cans red kidney beans, drained & rinsed
1/2 cup onion, finely minced
1 cup celery, chopped
2 tomatoes, diced
1/2 cup mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 cup sweet pickle relish
1 pinch sugar
1/2 cup fresh herb, chopped
salt & pepper

Steps:

1. Mix mayonnaise, oil,vinegar, sugar, salt and pepper.
2. Add onions and stir well.
3. Then add the celery, tomatoes, beans, herbs and relish.
4. Chill for at least 2 hours. Taste and adjust seasonings and dressing if needed.
Try different kind of beans and substituting the tomatoes with cucumbers or bell peppers.

GRANDMA'S KIDNEY BEAN SALAD

Grandma's Kidney Bean Salad image

Grandma tells me this is how she makes her kidney bean salad, however, she did not give me any quantities, so this is a guess on my part.

Provided by Snowpeas

Categories Beans

Time 25m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans kidney beans
3 eggs, boiled
2 dill pickles, chopped
1 small onion, chopped
1/2 cup mayonnaise

Steps:

Mix and season with salt and pepper to taste.
A simple yet delicious salad.
Cooking time is for boiling eggs.

Nutrition Facts : Calories 178.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 83.1, Sodium 654, Carbohydrate 20.6, Fiber 4.9, Sugar 4, Protein 8.2

KIDNEY BEAN SALAD SPREAD OR DIP

Kidney Bean Salad Spread or Dip image

I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor.

Provided by Denise J

Categories Vegan

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can dark red kidney beans, rinsed
2 tablespoons onions, minced
3 tablespoons celery, minced
4 tablespoons dill pickles, minced
1 teaspoon red wine vinegar
1/4 teaspoon sugar
4 tablespoons light mayonnaise, low-fat (can use vegan mayo)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.

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