Grandmas Kidney Bean Salad Recipes
GRANDMA'S SWEET AND TANGY BEAN SALAD
I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!
Provided by ChristinaAB
Categories Salad Beans Three Bean Salad Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
- Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
- Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g
KIDNEY BEAN SALAD
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
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.
GRANDMA'S KIDNEY BEAN SALAD
Grandma tells me this is how she makes her kidney bean salad, however, she did not give me any quantities, so this is a guess on my part.
Provided by Snowpeas
Categories Beans
Time 25m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix and season with salt and pepper to taste.
- A simple yet delicious salad.
- Cooking time is for boiling eggs.
Nutrition Facts : Calories 178.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 83.1, Sodium 654, Carbohydrate 20.6, Fiber 4.9, Sugar 4, Protein 8.2
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.
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
1950'S KIDNEY BEAN SALAD
This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy!
Provided by Tipper
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat 2 eggs, set aside.
- In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
- Let dressing cool, slightly.
- Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
- Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.
Nutrition Facts : Calories 656.6, Fat 14.4, SaturatedFat 5, Cholesterol 434, Sodium 641.6, Carbohydrate 99.4, Fiber 17.1, Sugar 35, Protein 34.6
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