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
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.
LINCOLN INN KIDNEY BEAN SALAD
From The Lincoln Inn, Essex Junction, Vermont. This recipe dates back to the mid 1960's. The dish has caused more races and fights for the last bite than sweet potato casserole
Provided by ValkyrieQueen
Categories Low Cholesterol
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix ingredients well in a medium bowl.
- Cover and chill well before serving.
Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 2, Cholesterol 9.7, Sodium 470.5, Carbohydrate 22.4, Fiber 6.4, Sugar 4, Protein 6.7
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
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
DRIED KIDNEY BEAN SALAD
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
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
CHICKEN KIDNEY BEAN SALAD
This chunky, hearty salad is very flavourful. For added heat, sprinkle on a little chili powder or tabasco sauce.
Provided by katii
Categories Chicken Thigh & Leg
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans, pepper, tomato, and chicken in a bowl; toss well.
- Drizzle lime juice over mixture and sprinkle on parsley and black pepper.
- Enjoy!
Nutrition Facts : Calories 326.9, Fat 15.3, SaturatedFat 4.3, Cholesterol 79, Sodium 455.7, Carbohydrate 24.2, Fiber 7, Sugar 5.5, Protein 23.9
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