HIGH PROTEIN KIDNEY BEAN SALAD
High Protein Kidney Bean Salad. It's like throwing the Greek and American cuisine In one bowl. A refreshing and satisfying salad ready in just 7 minutes.
Provided by HurryTheFoodUp
Categories Main Course Salads Sides
Time 7m
Number Of Ingredients 13
Steps:
- Well, the ingredients say everything you need to know already, but let's elaborate just in case:
- Rinse and drain the corn and the kidney beans.
- Dice up the cucumber and chop the cilantro or parsley.
- Then chop the green onion. So far so easy.
- Get a big bowl and throw in everything you rinsed and chopped. Now crumble in the feta and give it a good mix.
- Get a small bowl and add all the ingredients for the dressing. Stir, then taste to make sure it's fine.
- When approved, mix in the dressing to the salad.
- And there you have it, your salad is ready!
Nutrition Facts : Calories 539 kcal, Carbohydrate 54 g, Protein 23 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 50 mg, Sodium 673 mg, Fiber 13 g, Sugar 10 g, ServingSize 1 serving
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
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.
KIDNEY BEAN SALAD
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
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
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
ELBOW MACARONI AND KIDNEY BEAN SALAD
Red wine vinegar adds just the right touch to this delicious and easy dish.
Provided by Jennifer Rapp Griffis
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
- Combine cooked macaroni, kidney beans, celery, light mayonnaise, onion, red wine vinegar, salt, and black pepper in a bowl until well mixed. Chill in refrigerator for at least 2 hours.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 20.1 g, Cholesterol 5.2 mg, Fat 5.3 g, Fiber 3.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 238.6 mg, Sugar 1.3 g
DRIED KIDNEY BEAN SALAD
Make and share this Dried Kidney Bean Salad recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
- cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
- Chill beans in refrigerator.
- Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
- garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
- Add chilled, cooked kidney beans and mix lightly. Cover and chill for
- several hours, tossing occasionally with fork. Serve on lettuce leaves.
Nutrition Facts : Calories 179.8, Fat 18.6, SaturatedFat 2.8, Sodium 780.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 2.1
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