KIDNEY BEAN COLESLAW
"My mom gave me the recipe for this salad, and my family really enjoys it," comments Sandra Lee Espig of Paso Robles, California. the make-ahead medley is easy to toss together and good at picnics and backyard barbecues.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cabbage, bacon, beans, celery, onion and parsley. In a small bowl, combine the mayonnaise, vinegar, pepper and salt; pour over cabbage mixture and toss to coat. Cover and refrigerate for 2-3 hours. Stir before serving.
Nutrition Facts : Calories 189 calories, Fat 12g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.
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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO
Steps:
- Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
- Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)
- Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.
KIDNEY BEANS & CABBAGE SALAD
Dont let the name throw you off, this is an excellent light summer salad!! to reduce fat, use 1/2 c mayonnaise and 1/2 plain yogurt!! i got this recipe from "Wholly Frijoles, the whole bean cookbook" and its so good, i have to share!!
Provided by khah3765
Categories Beans
Time 15m
Yield 2 c of dressing
Number Of Ingredients 10
Steps:
- fry bacon, drain and reserv 1/4 c of the bacon drippings.
- saute onion in the drippings until limp, remove from the heat.
- stir in the maynnaise, vinegar and sugar.
- mix thoroughly.
- crumble bacon and add shredded cabbage, celery and beans stirring into the mayonnasie mixture.
- serve on crisp lettuce leaves and garnish with tomato wedges.
- enjoy!
- *canbe served warm or cold*.
Nutrition Facts : Calories 1459.5, Fat 93.3, SaturatedFat 23.2, Cholesterol 107.7, Sodium 3185.2, Carbohydrate 120.1, Fiber 23.5, Sugar 35.5, Protein 40.3
BEAN AND BACON SALAD
My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!
Provided by Declan's Mama
Categories Meat and Poultry Recipes Pork Bacon Salad
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 21.3 g, Fiber 5.2 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 1013.2 mg, Sugar 5.4 g
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