Kidney Bean Salad Recipes

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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

Make and share this Kidney Bean Salad recipe from Food.com.

Provided by Felix4067

Categories     Beans

Time 6h10m

Yield 4-5 serving(s)

Number Of Ingredients 8



Kidney Bean Salad image

Steps:

  • Combine the kidney beans, celery, pickles, pimiento, onion, salt and pepper.
  • Toss lightly with the mayonnaise.
  • Chill at least six hours before serving.

2 cups kidney beans (drained and rinsed)
1 cup celery, chopped
1/2 cup dill pickle, chopped
2 tablespoons pimiento, chopped
1 tablespoon onion, minced
1/4 teaspoon salt
1 dash pepper
1/3 cup mayonnaise

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

AMY'S KIDNEY BEAN SALAD

This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!

Provided by Amy Clum Nash

Categories     Salad     Beans

Time 20m

Yield 8

Number Of Ingredients 9



Amy's Kidney Bean Salad image

Steps:

  • Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
  • Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.8 g, Cholesterol 169.8 mg, Fat 26.4 g, Fiber 7.3 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 446.3 mg, Sugar 3.2 g

1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
1 tablespoon white sugar
salt and ground black pepper to taste
4 (8 ounce) cans dark red kidney beans, drained and rinsed
6 hard-boiled eggs, chopped
1 green bell pepper, chopped
1 small red onion, chopped

KIDNEY BEAN AND ORANGE SALAD

Orange sections lend sweetness to this delicious marinated salad, while tender beans, zippy green onions and other veggies bring the savory.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 7



Kidney Bean and Orange Salad image

Steps:

  • Mix beans, tomatoes, oranges, peppers and onions in large bowl.
  • Add dressing; toss to coat. Cover.
  • Refrigerate several hours or until chilled. Sprinkle with almonds just before serving.

Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g

2 cans (15-1/2 oz. each) red kidney beans, drained, rinsed
2 medium tomatoes, chopped
2 medium oranges, peeled, sectioned
1 medium green pepper, chopped
6 green onions, sliced
1/2 cup KRAFT Lite Zesty Italian Dressing
1/4 cup sliced almonds

WHITE KIDNEY BEAN SALAD

For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11



White Kidney Bean Salad image

Steps:

  • In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat., To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.

Nutrition Facts :

1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

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