Our 35 Best Kidney Bean Recipes Summer Kidney Bean Salad

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KIDNEY BEAN SALAD

My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9



Kidney Bean Salad image

Steps:

  • In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 532 calories, Fat 28g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 1227mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 13g fiber), Protein 21g protein.

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-boiled large eggs, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Leaf lettuce, optional

KIDNEY BEAN SALAD

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories     Salad     Beans

Time 1h30m

Yield 6

Number Of Ingredients 7



Kidney Bean Salad image

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

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

SUMMER KIDNEY BEAN SALAD

Quick and easy to throw together. I created this salad for a summer picnic.

Provided by Lisa_P

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Summer Kidney Bean Salad image

Steps:

  • Combine kidney beans, corn, and tomatoes in a salad bowl.
  • Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  • Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 g

1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

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