Kidney Bean And Sweet Pickle Salad Recipes

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KIDNEY BEAN AND SWEET PICKLE SALAD



Kidney Bean and Sweet Pickle Salad image

This is a favorite of my family.

Provided by cmac18

Categories     Salad     Beans

Time 8h20m

Yield 6

Number Of Ingredients 7

1 (20 ounce) can dark red kidney beans, drained and rinsed
½ white onion, diced
2 hard-boiled eggs, diced
1 cup diced sweet pickles
1 cup mayonnaise
2 stalks celery, diced
salt and ground black pepper to taste

Steps:

  • Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
  • Refrigerate 8 hours to overnight to allow flavors to combine.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g

KIDNEY BEAN SALAD



Kidney Bean Salad image

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

Provided by Felix4067

Categories     Beans

Time 6h10m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 cups kidney beans (drained and rinsed)
1 cup celery, chopped
1/2 cup dill pickle, chopped
2 tablespoons pimiento, chopped
1 tablespoon onion, minced
1/4 teaspoon salt
1 dash pepper
1/3 cup mayonnaise

Steps:

  • Combine the kidney beans, celery, pickles, pimiento, onion, salt and pepper.
  • Toss lightly with the mayonnaise.
  • Chill at least six hours before serving.

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

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

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

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 AND SWEET PICKLE SALAD



Kidney Bean and Sweet Pickle Salad image

This is a favorite of my family.

Provided by cmac18

Categories     Bean Salads

Time 8h20m

Yield 6

Number Of Ingredients 7

1 (20 ounce) can dark red kidney beans, drained and rinsed
½ white onion, diced
2 hard-boiled eggs, diced
1 cup diced sweet pickles
1 cup mayonnaise
2 stalks celery, diced
salt and ground black pepper to taste

Steps:

  • Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
  • Refrigerate 8 hours to overnight to allow flavors to combine.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g

KIDNEY BEAN SALAD SPREAD OR DIP



Kidney Bean Salad Spread or Dip image

I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor.

Provided by Denise J

Categories     Vegan

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can dark red kidney beans, rinsed
2 tablespoons onions, minced
3 tablespoons celery, minced
4 tablespoons dill pickles, minced
1 teaspoon red wine vinegar
1/4 teaspoon sugar
4 tablespoons light mayonnaise, low-fat (can use vegan mayo)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.

SWEET AND SOUR KIDNEY BEAN SALAD



Sweet and Sour Kidney Bean Salad image

If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.

Provided by COOKGIRl

Categories     Beans

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked)
4 tablespoons ketchup
3 tablespoons freshly squeezed orange juice
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
1 tablespoon dry mustard
3 tablespoons brown sugar
2 garlic cloves, minced
1 cup sweet onion, diced (Vidalia, Hermiston reds, Walla Walla)
1/2 tablespoon black pepper
3 tablespoons fresh parsley, minced

Steps:

  • Place the cooked kidney beans in a large non-reactive bowl.
  • In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
  • Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

Nutrition Facts : Calories 250.2, Fat 6.7, SaturatedFat 0.9, Sodium 656, Carbohydrate 38.6, Fiber 8.9, Sugar 11.7, Protein 10.9

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