Lizzies Kidney Bean And Egg Salad Food

KIDNEY BEAN SALAD

Kidney Bean Salad image

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

Ingredients

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

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.

EGG-AND-BEAN DINNER SALAD

Egg-and-Bean Dinner Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 large eggs
1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 heads endive, chopped
2 heads Bibb lettuce, torn
1/2 head escarole or frisee, torn
2 stalks celery, chopped
1 14-ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper

Steps:

Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
Toss the endive, lettuce, escarole, celery and beans in a large
bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams

KIDNEY BEAN AND SWEET PICKLE SALAD

Kidney Bean and Sweet Pickle Salad image

This is a favorite of my family.

Provided by cmac18

Categories Salad Beans

Time 8h20m

Yield 6

Number Of Ingredients 7

Ingredients

1 (20 ounce) can dark red kidney beans, drained and rinsed
½ white onion, diced
2 hard-boiled eggs, diced
1 cup diced sweet pickles
1 cup mayonnaise
2 stalks celery, diced
salt and ground black pepper to taste

Steps:

Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
Refrigerate 8 hours to overnight to allow flavors to combine.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g

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

AMY'S KIDNEY BEAN SALAD

Amy's Kidney Bean Salad image

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

Ingredients

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

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

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Lizzies Kidney Bean And Egg Salad Food

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.

EGG-AND-BEAN DINNER SALAD

KIDNEY BEAN AND SWEET PICKLE SALAD

This is a favorite of my family.

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.

AMY'S KIDNEY BEAN SALAD

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