Colorful Kidney Bean Salad Food

KIDNEY BEAN SALAD

Kidney Bean Salad image

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

Ingredients

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

Steps:

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

COLORFUL KIDNEY BEAN SALAD

Colorful Kidney Bean Salad image

You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.

Provided by Inge 1505

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans kidney beans, rinsed and drained
1 yellow bell pepper, in 3/8 inch dice
1 medium tomatoes, deseeded, in 3/8 inch dice
1 jalapeno, deseeded, minced (to taste)
2 small scallions, in 3/8 inch slices
2 tablespoons basil, minced
2 1/2 tablespoons cider vinegar
1 pinch salt
1 pinch pepper
1/2 teaspoon sugar (to taste)
1 teaspoon Dijon mustard
2 tablespoons olive oil

Steps:

Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3

COLORFUL CORN 'N' BEAN SALAD

Colorful Corn 'n' Bean Salad image

This quick recipe couldn't be easier...the liquid from the corn relish becomes a ready-made dressing! And because there's no mayo, it's a perfect salad to bring along on summer outings.-TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 8

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 jar (13 ounces) corn relish
1/2 cup canned kidney beans
1/2 cup quartered cherry tomatoes
1/2 cup chopped celery
1/4 cup chopped sweet orange pepper
1/4 cup sliced pimiento-stuffed olives
2 teaspoons minced fresh parsley

Steps:

In a large bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 217mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

KIDNEY BEAN SALAD

Kidney Bean Salad image

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

Ingredients

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

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

COLORFUL BEAN SALAD

Colorful Bean Salad image

My bean salad is a mainstay, both for family meals and neighborhood potlucks. People rave about the cumin dressing with its zesty flavor. The salad tastes even better when made ahead and marinated in the fridge overnight.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

Steps:

In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 641mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 8g fiber), Protein 10g protein.

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