Best No Fuss Red Kidney Bean Salad Recipes

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.

RED KIDNEY BEAN SALAD

Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

Steps:

Mix mayonnaise, oil vinegar, sugar, salt and pepper.
Add onions and stir well.
Then add the celery, beans and relish.
Chill overnight.

NO FUSS RED KIDNEY BEAN SALAD

No Fuss Red Kidney Bean Salad image

Make and share this No Fuss Red Kidney Bean Salad recipe from Food.com.

Provided by Mini Ravindran

Categories Beans

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 cups red kidney beans, boiled (Use cans after discarding the fluid and running beans under cold water)
1/2 cup yogurt
1 tablespoon mayonnaise
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon black pepper
1 teaspoon cumin powder

Steps:

Mix all the above.
Decorate with finely chopped fresh parsley and eat without guilt.

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Red Bean Salad With Walnuts and Fresh Herbs image

This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups cooked red beans or kidney beans (rinse if using canned)
1/4 cup finely diced celery
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/4 cup chopped chives
Salt and freshly ground pepper
1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
1/3 cup (1 1/2 ounces) walnuts
1 large garlic clove, peeled, halved, green shoot removed
1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1 tablespoon walnut (or olive) oil
1 tablespoon extra virgin olive oil

Steps:

Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams

CREAMY BEAN SALAD

Creamy Bean Salad image

This hearty no-fuss salad is perfect for a family gathering. Dill pickles bring puckery flavor to the kidney beans that are dressed with sour cream...and celery adds a satisfying crunch. The recipe is from Dorothy Poch of Concord, New Hampshire.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 celery ribs, sliced
1 cup reduced-fat sour cream
1 small onion, finely chopped
2 large dill pickles, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-boiled large eggs, sliced

Steps:

In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.

Nutrition Facts :

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