Tomato Blue Cheese And Kidney Bean Salad Food

BLUE CHEESE AND TOMATO SALAD

Steps:

• In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste. Stir in the blue cheese; and add a little water if it's too thick, until desired consistency. Cover and refrigerate at least 1 hour before serving.
• To serve arrange the tomatoes on serving plates and season with salt and pepper, to taste. Top with creamy dressing and enjoy!

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.

KIDNEY BEAN SALAD

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.

STEAKHOUSE TOMATO SALAD WITH BLUE CHEESE

Steps:

• In a large bowl, toss together the tomatoes and blue cheese crumbles with the olive oil and a pinch of salt and pepper.
• Top the salad with the chives and serve.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

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.

KIDNEY BEAN, RED ONION AND TOMATO SALAD

Steps:

• In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
• Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

TOMATO, BLUE CHEESE, AND KIDNEY BEAN SALAD

Steps:

• Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
• Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
• To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

CORN CHIP AND KIDNEY BEAN SALAD

Steps:

• Combine ingredients and toss with Catalina dressing.
• Serve immediately as this salad is not a keeper.

COLORFUL KIDNEY BEAN SALAD

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.

TUSCAN BEAN SALAD

Steps:

• Wash the tomato and the lettuce well. Carefully cut the lettuce into strips using a sharp knife.
• Dice the tomato using the instructions below. Mix the diced tomato with rinsed beans and lightly salt & pepper. Gently stir in 2 tablespoons of balsamic vinaigrette.
• Place equal amounts of lettuce on 4 plates, lightly salt & pepper. Spoon tomato and bean mixture of each plate of lettuce.
• Sprinkle eat with goat cheese and a little additional balsamic vinaigrette dressing.

1950'S KIDNEY BEAN SALAD

Steps:

• Beat 2 eggs, set aside.
• In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
• Let dressing cool, slightly.
• Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
• Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.

BEET & WHITE BEAN SALAD

Steps:

• Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
• Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
• To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.