Best Tomato Blue Cheese And Kidney Bean Salad Recipes

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!

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.

CUCUMBER, TOMATO AND KIDNEY BEAN SALAD

Steps:

• Chop and slice veggies, using yellow or red bell peppers for color.
• Mix all ingredients together with the mayonnaise.
• Allow to chill and flavors to blend.
• The tomatoes make this a little juicy so use a slotted spoon when serving.
• Use whatever combination of spices you like.

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.

KIDNEY BEAN, TOMATO & RED ONION 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.

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.

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.

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.

TOMATO, TUNA, AND BEAN SALAD

Steps:

• Whisk olive oil, vinegar, mustard, dill weed, garlic, sugar, and salt together in a large bowl. Add tomatoes, kidney beans, tuna, quinoa, basil, and onion; gently stir with a large spoon to coat evenly. Spoon salad into serving bowls; top each with about 1 tablespoon Parmesan cheese.

SUMMER KIDNEY BEAN SALAD

Steps:

• Combine kidney beans, corn, and tomatoes in a salad bowl.
• Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
• Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

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.