Best Vinnys Red Kidney Bean Salad Recipes

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

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.

KIDNEY BEAN, RED ONION AND TOMATO SALAD

Kidney Bean, Red Onion And Tomato Salad image

Provided by Nigella Lawson

Categories easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained
2 tablespoons extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams

VINEGAR AND OIL BEAN SALAD

Vinegar and Oil Bean Salad image

This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.

Provided by Darlene Summers

Categories Potluck

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (14 1/2 ounce) can cut green beans
1 (14 1/2 ounce) can yellow wax beans
1 (15 1/2 ounce) can dark red kidney beans
1 medium onion (chopped)
1/2 teaspoon pepper
1 teaspoon salt
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil

Steps:

Empty liquid off beans and rinse the beans; add onion and mix.
Dressing: In a small pan, put all dressing ingredients and bring to a boil.
Cool before pouring over bean mixture.
Cover and refrigerate till good and cold.
This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.

Nutrition Facts : Calories 395.6, Fat 18.5, SaturatedFat 2.6, Sodium 574, Carbohydrate 51.6, Fiber 9.3, Sugar 26.7, Protein 8.6