Best Lincoln Inn Kidney Bean Salad Recipes

1950'S KIDNEY BEAN SALAD

1950's Kidney Bean Salad image

This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy!

Provided by Tipper

Categories Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
6 -8 hard-boiled eggs, diced small
1/2 cup sweet onion, diced small
8 -10 sweet pickles, diced small
1/2 cup white sugar
1/2 cup apple cider vinegar
1 tablespoon flour
2 eggs
1 (5 ounce) can evaporated milk

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.

Nutrition Facts : Calories 656.6, Fat 14.4, SaturatedFat 5, Cholesterol 434, Sodium 641.6, Carbohydrate 99.4, Fiber 17.1, Sugar 35, Protein 34.6

LINCOLN INN KIDNEY BEAN SALAD

Lincoln Inn Kidney Bean Salad image

From The Lincoln Inn, Essex Junction, Vermont. This recipe dates back to the mid 1960's. The dish has caused more races and fights for the last bite than sweet potato casserole

Provided by ValkyrieQueen

Categories Low Cholesterol

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces kidney beans, canned, drained, rinsed
3 tablespoons onions, diced
1/4 cup low-fat sour cream
1/4 cup mayonnaise
2 tablespoons horseradish
1 tablespoon cider vinegar
1 garlic clove, finely chopped

Steps:

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

Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 2, Cholesterol 9.7, Sodium 470.5, Carbohydrate 22.4, Fiber 6.4, Sugar 4, Protein 6.7

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.