Red Kidney Bean Salad Recipe 45 Recipes
KIDNEY BEAN SALAD
This deliciously simple Red Kidney Bean Salad is perfect for a quick lunch, side dish for dinner, picnic in the park, or backyard BBQ. Easily doubled or tripled for a crowd. And it only gets better as it sits, so it's the perfect make-ahead dish. Ready in just 15 minutes!
Provided by Jenn Sebestyen
Time 15m
Number Of Ingredients 10
Steps:
- Add kidney beans, cucumber, radishes, red onion, parsley, salt and pepper to a medium mixing bowl.
- In a small bowl, whisk together the vinegar, pure maple syrup and oil.
- Pour the dressing over the salad ingredients and toss well to combine.
- Eat immediately or cover and refrigerate. It only gets better as it sits!
Nutrition Facts : Calories 209 kcal, Carbohydrate 23 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Sodium 226 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
RED KIDNEY BEAN SALAD
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
Steps:
- Mix mayonnaise, oil vinegar, sugar, salt and pepper.
- Add onions and stir well.
- Then add the celery, beans and relish.
- Chill overnight.
RED BEAN SALAD
Provided by Rachael Ray : Food Network
Time 10m
Yield 1 1/2 quarts of salad, 6 servi
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl and toss well; adjust seasonings.
RED KIDNEY BEAN SALAD
My take on black bean salad..but without the black beans...because I live in Berlin, DE, and the grocery store didn't have it. Sorry for the non exact measure, but because it's so simple, it's easy to alter it to your taste.
Provided by Phammy
Categories Low Protein
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse beans.
- drain corn.
- combine with chopped mangoes, avocado, and red onion.
- add squeeze of lime juice.
- Serve right away or let chill in the fridge.
Nutrition Facts : Calories 589.6, Fat 11.7, SaturatedFat 1.9, Sodium 680.2, Carbohydrate 113.5, Fiber 23.8, Sugar 56.3, Protein 19.7
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
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