Creamy Kidney Bean Salad Recipe Recipe For Chicken

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CREAMY KIDNEY BEAN SALAD RECIPE



Creamy Kidney Bean Salad Recipe image

Creamy kidney bean salad should be on your recipe radar, because it's such a refreshing and unique dish to prepare for a BBQ or dinner side.

Provided by Kristen Carli,Tasting Table Staff

Categories     Side dish

Time 15m

Number Of Ingredients 9

1 cup mayonnaise
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 (15-ounce) cans kidney beans, drained & rinsed
1/2 cup shredded carrots
1 cup diced celery
1/4 red onion, diced

Steps:

  • In a small bowl, add mayo, vinegar, salt, pepper, and garlic powder. Stir to combine.
  • In a large bowl, add beans, carrots, celery, and onion.
  • Top with dressing. Toss to combine.

Nutrition Facts : Calories 396 calories, Carbohydrate 23 g carbohydrates, Cholesterol 15 mg cholesterol, Fat 31 g fat, Fiber 7 g fiber, Protein 8 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 663 mg, Sugar 4 g, TransFat 0 g

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

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

CHICKEN KIDNEY BEAN SALAD



Chicken Kidney Bean Salad image

This chunky, hearty salad is very flavourful. For added heat, sprinkle on a little chili powder or tabasco sauce.

Provided by katii

Categories     Chicken Thigh & Leg

Time 20m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

1/2 cup kidney bean, drained and rinsed
1/4 red bell pepper, diced
1 roma tomato, diced
1 -2 chicken thigh, grilled and chopped
1 tablespoon lime juice
1 teaspoon parsley flakes
ground black pepper (to taste)

Steps:

  • Combine beans, pepper, tomato, and chicken in a bowl; toss well.
  • Drizzle lime juice over mixture and sprinkle on parsley and black pepper.
  • Enjoy!

Nutrition Facts : Calories 326.9, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 455.7, Carbohydrate 24.2, Fiber 7, Sugar 5.5, Protein 23.9

WHITE FENCE FARM KIDNEY BEAN SALAD: COPY CAT RECIPE (VEGETARIAN, VEGAN OPTION)



White Fence Farm Kidney Bean Salad: Copy Cat Recipe (Vegetarian, Vegan Option) image

A copy cat recipe of White Fence Farm's Kidney Bean Salad - This Creamy and Tasty side dish is perfect for any gathering or party! This high protein vegetarian salad recipe is a great BBQ crowd pleaser side dish, and a great piece of Chicago culinary history.

Provided by The Herbeevore

Categories     Copy Cat Recipes     Salad     Side Dish

Number Of Ingredients 10

4 (14.5 ounce) Cans dark red kidney beans (drained and rinsed)
1/2 sweet onion (finely diced (about 1/4 cup))
6 stalks celery (finely diced)
1/2 bell pepper (finely diced)
1/2 cup mayonnaise (or sub veganaise)
1/4 cup sweet relish
1 tablespoon onion powder
1/2 teaspoon Himalayan sea salt
1/2 teaspoon freshly ground Tellicherry Black Pepper
Crushed Red Pepper Flakes (to taste (I put in a couple of shakes))

Steps:

  • Drain and rinse kidney beans. Put them in a very large mixing bowl.
  • Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, relish, onion powder, seasoning salt, black pepper, and Red Pepper Flakes. Stir all ingredients together, and taste. Adjust seasoning if needed.
  • Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
  • Store in an airtight container. Leftovers will keep for 3-4 days.

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