Jessicas Pea Kidney Bean Salad Recipes

KIDNEY BEAN SALAD

Kidney Bean Salad image

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

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-boiled large eggs, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Leaf lettuce, optional

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.

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

JESSICA'S PEA & KIDNEY BEAN SALAD

Jessica's Pea & Kidney Bean Salad image

The base recipe came from an old boyfriend's mom. I added veggies and spices to give it the umph it needed.

Provided by groffja

Categories Beans

Time 1h10m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can kidney beans
1 (15 ounce) can sweet peas
3/4 cup red pepper, diced
1/2 cup carrot, diced
1/3 cup onion, diced
1/2 cup mayonnaise
2 teaspoons dill weed
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Steps:

Drain kidney beans & sweet peas in colander and rinse well under cold water.
Put in a large mixing bowl and add the remaining ingredients.
Chill 1 hour before serving.

Nutrition Facts : Calories 205.9, Fat 7.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 553.5, Carbohydrate 28.5, Fiber 7.5, Sugar 8.2, Protein 8.2

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