Lincoln Inn Kidney Bean Salad Food

OLD FASHIONED KIDNEY BEAN SALAD

Steps:

• In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
• Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
• Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

LINCOLN INN KIDNEY BEAN SALAD

Steps:

• Mix ingredients well in a medium bowl.
• Cover and chill well before serving.

KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO

Steps:

• Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
• Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)
• Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.

KIDNEY BEAN SALAD

Steps:

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