Red Kidney Bean Salad Recipe 45
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 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
KIDNEY BEAN, RED ONION AND TOMATO SALAD
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
- Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams
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- Put the drained and rinsed beans in a large salad bowl. Add the chopped cucumber, onion and parsley.
- There are 2 ways to make the dressing. You can simply whisk all of the dressing ingredients together, or put them in a jar and give them a good shake. Note that if you omit the oil you will need to add a touch of water instead. If you want a creamier dressing and don't mind a much sharper lemon flavour then you can use the whole lemon rather than just the juice. Cut the peel from it with a sharp knife. I cut each end off first then you can stand it on a board and easily cut down and around. Cut it in half and remove any seeds you can see, then add the whole lemon with the other dressing ingredients to a blender and blitz until smooth. Add enough water to thin it to the consistency you like. You might want to add a touch more sugar or maple syrup too.You will end up with more dressing than you need by making it this way but you can store leftovers in the fridge for 4 to 5 days.
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