Warm Kidney Bean Salad Food

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

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.

WARM KIDNEY BEAN SALAD

Warm Kidney Bean Salad image

Adapted from a newspaper clipping. Beans are a great way to stretch the ole dollah. They are low in fat and high in protein and versatile. You can substitute any dry bean you have on hand or prefer. Canned beans are precooked and a real time saver, if a little more expensive.

Provided by threeovens

Categories One Dish Meal

Time 2h

Yield 1 large pot, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb dried kidney beans (about 1 3/4 cups)
2 tablespoons olive oil
2 cups onions, sliced thin
1 teaspoon dried oregano or 2 teaspoons fresh oregano, chopped
1/4 cup cider vinegar (or other) or 1/4 cup red wine vinegar (or other)
1 teaspoon salt (use Kosher)
1 cup fresh parsley, chopped
1/4 cup olive, halved (green pimento-stuffed)

Steps:

Place beans in a large Dutch oven and cover with about 2 inches of water. Boil over medium high heat about 1 minute. Turn off heat and let stand, covered at least 1 hour. Drain beans and return to Dutch oven. Cover with cold water and bring to a boil; lower heat and simmer, covered, until tender, about 45 minutes to an hour. Drain, discarding cooking liquid.
Heat olive oil in a large pot over medium heat, add onions and saute 5 minutes. Add oregano, vinegar, and beans. Cook over low heat to warm beans. Remove from heat and stir in salt, parsley, and olives. Serve warm or at room temperature.
NOTE: Beans can be prepared up to two days in advance.

Nutrition Facts : Calories 85.8, Fat 5.4, SaturatedFat 0.8, Sodium 446.5, Carbohydrate 8.1, Fiber 1.3, Sugar 2.4, Protein 2.4

KIDNEY BEAN TUNA SALAD

Kidney Bean Tuna Salad image

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1 cup canned kidney beans, rinsed and drained
1 can (6 ounces) water-packed tuna, drained and broken into chunks
1/3 cup chopped celery
1/3 cup shredded cheddar cheese
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onion
2 tablespoons minced fresh cilantro
DRESSING:
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

In a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Nutrition Facts : Calories 432 calories, Fat 24g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 1026mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 31g protein.

TACO SALAD WITH KIDNEY BEANS

Taco Salad With Kidney Beans image

A hardy snack or a light meal. I got this recipe from a friend who DOES NOT COOK and is also a finicky eater. Need I say more?

Provided by Mawthook

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb hamburger
1 taco seasoning
1 head lettuce, shredded
3 tomatoes, diced
1 (14 ounce) can red kidney beans
1/2 green pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
3/4 cup cheese, grated
1 (8 ounce) bottle Catalina dressing
1 tortilla chips

Steps:

Brown hamburger in skillet.
Add Taco seasoning and let cool.
Combine meat mixture, lettuce, tomatoes, kidney beans, onion, cheese and peppers in large bowl.
Toss with dressing until well coated.
Serve with chips or mix the chips right inches.

Nutrition Facts : Calories 720.3, Fat 44.4, SaturatedFat 11.5, Cholesterol 89.7, Sodium 787.3, Carbohydrate 43.7, Fiber 10.6, Sugar 14.7, Protein 39.2

MEXICAN BEAN SALAD

Mexican bean salad image

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

Provided by Good Food team

Categories Buffet, Dinner, Main course, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 9

Ingredients

4 eggs
2 avocados , peeled and stoned
2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
small red onion , finely sliced
large bunch coriander , leaves only, roughly chopped
250g punnet cherry tomato , halved
bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
1 red chilli , deseeded and finely sliced
½ tsp cumin

Steps:

Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

Nutrition Facts : Calories 430 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.61 milligram of sodium

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WARM BEAN SALAD - WEEKEND AT THE COTTAGE

Web May 23, 2017 Ingredients. ½ cup of dried chickpeas; ½ cup of dried red kidney beans; ¼ cup of dried romano beans; ¼ cup of wild rice; 2 ribs of …
From weekendatthecottage.com
3.4/5 (9)
Category Salads & Dressings
Cuisine Salads & Dressings
Total Time 1 hr 15 mins

Rinse beans and rice a few times before placing them into a medium-sized bowl. Cover with cold water and soak overnight.
Drain beans and rice, then rinse them a final time. Place them in a medium-sized pot 3/4 full with water. Bring to boil, then reduce to simmer. Cook for 1 hour.
Prepare dressing: Add all of the ingredients for the dressing into a small bowl. Whisk together and set aside.
Strain cooked beans and rice and place in a medium-sized bowl. Add prepared veggies. Whisk dressing before adding it to the bowl. Toss salad together, adding salt and pepper to taste. Serve warm.

Warm Kidney Bean Salad Food

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.

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.

WARM KIDNEY BEAN SALAD

Adapted from a newspaper clipping. Beans are a great way to stretch the ole dollah. They are low in fat and high in protein and versatile. You can substitute any dry bean you have on hand or prefer. Canned beans are precooked and a real time saver, if a little more expensive.

KIDNEY BEAN TUNA SALAD

This light, nutritious entree salad for two comes from Sandra Fisher of Kent, Washington. It's especially pretty served on a lettuce-lined plate for a special luncheon.

TACO SALAD WITH KIDNEY BEANS

A hardy snack or a light meal. I got this recipe from a friend who DOES NOT COOK and is also a finicky eater. Need I say more?

MEXICAN BEAN SALAD

Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick

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