Red Kidney Bean Salad Recipes

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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

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



Red Kidney Bean Salad image

Steps:

  • Mix mayonnaise, oil vinegar, sugar, salt and pepper.
  • Add onions and stir well.
  • Then add the celery, beans and relish.
  • Chill overnight.

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

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

RED BEAN SALAD

Provided by Rachael Ray : Food Network

Time 10m

Yield 1 1/2 quarts of salad, 6 servi

Number Of Ingredients 9



Red Bean Salad image

Steps:

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

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

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



Red Kidney Bean Salad image

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

16 ounces kidney beans
8 ounces corn
1/2 avocado, chopped
2 sides mangoes, chopped
1/4 red onion, diced
1/2 lime, juice of

TUSCAN-STYLE RED KIDNEY BEAN SALAD

Simple and tasty, bring a taste of Italy to the table with this delicious red kidney bean salad with creamy gorgonzola cheese and toasted pine nuts.

Provided by English_Rose

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Tuscan-Style Red Kidney Bean Salad image

Steps:

  • Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
  • Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
  • Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
  • Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

Nutrition Facts : Calories 640.6, Fat 37.3, SaturatedFat 11.7, Cholesterol 38, Sodium 1566.3, Carbohydrate 54.4, Fiber 22.3, Sugar 9.3, Protein 31.4

2 romaine lettuce, leaves separated
4 ounces fresh spinach
2 ounces arugula
2 ounces green olives, sliced
1 red onion, finely sliced
7 ounces roasted red peppers, drained and chopped
14 ounces red kidney beans
7 ounces gorgonzola cheese
1 ounce parmesan cheese, shavings
1 ounce toasted pine nuts
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed

NO FUSS RED KIDNEY BEAN SALAD

Make and share this No Fuss Red Kidney Bean Salad recipe from Food.com.

Provided by Mini Ravindran

Categories     Beans

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7



No Fuss Red Kidney Bean Salad image

Steps:

  • Mix all the above.
  • Decorate with finely chopped fresh parsley and eat without guilt.

2 cups red kidney beans, boiled (Use cans after discarding the fluid and running beans under cold water)
1/2 cup yogurt
1 tablespoon mayonnaise
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon black pepper
1 teaspoon cumin powder

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