Jessicas Pea Kidney Bean Salad Recipes

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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

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

JB'S FAMOUS KIDNEY BEAN SALAD RECIPE - (4.2/5)



JB's Famous Kidney Bean Salad Recipe - (4.2/5) image

Provided by á-36898

Number Of Ingredients 6

2 cans of Red Kidney Beans, drained & rinsed
1 Green Pepper, chopped
1/2 Red Onion, chopped
4 Celery Stalks, chopped
6 Hard Boiled Eggs, chopped
Mayo to coat

Steps:

  • Add all ingredients and coat with Mayo to taste. Leave in fridge to chill for at least an hour before serving. For added texture and flavor, add sliced black olives.

DRIED KIDNEY BEAN SALAD



Dried Kidney Bean Salad image

Make and share this Dried Kidney Bean Salad recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups boiling water
1 1/2 cups dried kidney beans
1 garlic clove
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon granulated sugar
1/4 teaspoon ground paprika
black pepper
1/2 cup oil
lettuce

Steps:

  • Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
  • cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
  • Chill beans in refrigerator.
  • Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
  • garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
  • Add chilled, cooked kidney beans and mix lightly. Cover and chill for
  • several hours, tossing occasionally with fork. Serve on lettuce leaves.

Nutrition Facts : Calories 179.8, Fat 18.6, SaturatedFat 2.8, Sodium 780.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 2.1

KIDNEY BEAN AND CHICKPEA SALAD



Kidney Bean and Chickpea Salad image

In Miami, Florida, Terri Webber picks this zesty salad when she needs a crowd-pleaser that's as close as her pantry. "The dressing blends nicely with the combination of canned beans, tomato and onion," she says. "This salad tastes just as good when It's made a day ahead. I've never seen a bowl empty so quickly!"

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup chopped tomatoes
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
1/2 cup reduced-fat ranch salad dressing

Steps:

  • In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Nutrition Facts : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 358mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 10g fiber), Protein 9g protein. Diabetic Exchanges

BLACK-EYED PEA AND BEAN SALAD



Black-Eyed Pea and Bean Salad image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

EDAMAME, KIDNEY BEAN & CHICK PEA SALAD RECIPE - (4.5/5)



Edamame, kidney bean & chick pea salad Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 8

2 C. frozen sweet soybeans (edamame)
1 15 oz. can kidney beans, rinsed & drained
1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
1/2 C. thinly sliced red onion
1/2 C. chopped fresh cilantro
1/4 C. olive oil
1 t. finely shredded lime peel
1/4 C. lime juice

Steps:

  • Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.

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