Best Kidney Bean Salad Spread Or Dip Recipes

RED KIDNEY BEAN DIP

Red Kidney Bean Dip image

Provided by Nigella Lawson : Food Network

Time 55m

Yield 10 as part of mezze meal

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Steps:

Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

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.

KIDNEY BEAN SALAD SPREAD OR DIP

Kidney Bean Salad Spread or Dip image

I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor.

Provided by Denise J

Categories Vegan

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can dark red kidney beans, rinsed
2 tablespoons onions, minced
3 tablespoons celery, minced
4 tablespoons dill pickles, minced
1 teaspoon red wine vinegar
1/4 teaspoon sugar
4 tablespoons light mayonnaise, low-fat (can use vegan mayo)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.

COLORFUL KIDNEY BEAN SALAD

Colorful Kidney Bean Salad image

You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar.

Provided by Inge 1505

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans kidney beans, rinsed and drained
1 yellow bell pepper, in 3/8 inch dice
1 medium tomatoes, deseeded, in 3/8 inch dice
1 jalapeno, deseeded, minced (to taste)
2 small scallions, in 3/8 inch slices
2 tablespoons basil, minced
2 1/2 tablespoons cider vinegar
1 pinch salt
1 pinch pepper
1/2 teaspoon sugar (to taste)
1 teaspoon Dijon mustard
2 tablespoons olive oil

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.

Nutrition Facts : Calories 251.5, Fat 8.2, SaturatedFat 1.2, Sodium 644, Carbohydrate 34, Fiber 11.5, Sugar 5.3, Protein 11.3

RED BEAN-TAHINI SPREAD

Red Bean-Tahini Spread image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons minced garlic (from 3 to 4 cloves)
2 cans (15.5 ounces) red kidney beans, rinsed and drained
1 teaspoon coriander seeds, toasted and ground
1/2 cup tahini
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 teaspoon coarse salt
Sumac, for serving

Steps:

Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.