Kidney Bean And Corn Salad Recipes

ROASTED CORN AND BEAN SALAD

Steps:

• Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
• In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
• Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves.

CORN AND KIDNEY BEAN SALAD

Steps:

• In a large glass or stainless steel bowl, combine all the salad ingredients. In a small bowl or jar, combine all the ingredients for the salad dressing. Pour the dressing over the salad and mix thoroughly.

SUMMER KIDNEY BEAN SALAD

Steps:

• Combine kidney beans, corn, and tomatoes in a salad bowl.
• Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
• Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

CORN AND BLACK BEAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.

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.

KIDNEY BEAN AND CORN SALAD

Steps:

• Drain canned beans and set aside.
• Make dressing by combining on oil, Worcestershire, vinegar, mustard, salt and curry powder.
• Shake vigorously in a covered jar or blend well.
• Add green pepper and onion to dressing and set aside.
• Arrange beans in a shallow bowl and pour dressing over top.
• Cover; refrigerate no less than 1 hour to allow flavors to blend.

CORN CHIP AND KIDNEY BEAN SALAD

Steps:

• Combine ingredients and toss with Catalina dressing.
• Serve immediately as this salad is not a keeper.

COLORFUL CORN 'N' BEAN SALAD

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until serving.

RED KIDNEY BEANS & CORN SALAD WITH RICE RECIPE - (4.1/5)

Steps:

• In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside. Heat oil in a non stick pan on medium heat, when hot add cumin and mustard seeds, when they start to crackle add cooked rice, salt and beans mixture, mix everything well, cook for 2-3 minutes. Take the pan off the heat and mix lemon juice and garam masala, add to rice. Serve hot or at room temperature.