Red Bean Beach Salad Recipes

RED SALAD

Red Salad image

Provided by Nigella Lawson : Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 (14-ounce) can kidney beans
1/2 red onion, finely chopped
2 teaspoons good-quality red wine vinegar
8 cherry tomatoes
1 tablespoon extra-virgin olive oil

Steps:

Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
Halve the cherry tomatoes and put them into a bowl.
When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.

RED BEAN BEACH SALAD

Red Bean Beach Salad image

Provided by Ingrid Hoffmann

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 (15-ounce) cans red kidney beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 cup chopped sweet pickles
1/2 small red or yellow onion, finely minced
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt
Freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves

Steps:

Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving.

RED BEAN SALAD

Red Bean Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 1 1/2 quarts of salad, 6 servi

Number Of Ingredients 9

Ingredients

2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper

Steps:

Combine all ingredients in a medium bowl and toss well; adjust seasonings.

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Red Bean Salad With Walnuts and Fresh Herbs image

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

Ingredients

2 cups cooked red beans or kidney beans (rinse if using canned)
1/4 cup finely diced celery
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/4 cup chopped chives
Salt and freshly ground pepper
1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
1/3 cup (1 1/2 ounces) walnuts
1 large garlic clove, peeled, halved, green shoot removed
1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1 tablespoon walnut (or olive) oil
1 tablespoon extra virgin olive oil

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

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