Creamy Kidney Bean Salad Recipe Recipe For Stuffed

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OLD FASHIONED KIDNEY BEAN SALAD



Old Fashioned Kidney Bean Salad image

This old-fashioned Kidney Bean Salad is an updated riff on a beloved dish from the iconic Nick Anthe's restaurant. Uniquely delicious, and so very easy! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Salads

Time 7m

Number Of Ingredients 10

6 tablespoons healthier mayonnaise (such as an olive-oil-based, reduced-fat mayo or other healthier mayo of choice)
2 tablespoons nonfat plain Greek yogurt
2 tablespoons sweet pickle juice (see note)
1 teaspoon black pepper (coarsely ground)
1/2 teaspoon kosher salt
5 cups canned kidney beans, rinsed and drained (we use light red; preferably organic or reduced-sodium)
1 cup diced sweet pickles (see note)
3/4 cup diced celery (about 2 medium stalks)
3/4 cup diced Spanish onion
optional for garnish: finely chopped celery leaves

Steps:

  • In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
  • Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
  • Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

Nutrition Facts : Calories 124 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 172 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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.

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

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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