Lizzies Kidney Bean And Egg Salad Recipes

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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

EGG-AND-BEAN DINNER SALAD



Egg-and-Bean Dinner Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

6 large eggs
1 to 2 bunches baby turnips, trimmed and quartered, or 4 medium turnips, cut into 1-inch pieces
3 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 heads endive, chopped
2 heads Bibb lettuce, torn
1/2 head escarole or frisee, torn
2 stalks celery, chopped
1 14-ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground pepper

Steps:

  • Put the eggs and turnips in a saucepan, cover with water and bring to a boil. Remove from the heat and let stand, covered, 10 minutes. Remove the eggs but keep the turnips in the hot water, covered, until tender, 2 to 3 more minutes. Peel the eggs and cut into quarters.
  • Drain the turnips, then return to the warm pan and toss with the butter (turn on the heat to melt the butter if needed). Add the tarragon, chives, olive oil and lemon juice and toss.
  • Toss the endive, lettuce, escarole, celery and beans in a large
  • bowl and season with salt and pepper. Add the eggs and turnip mixture and gently toss again.

Nutrition Facts : Calories 399, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 345 milligrams, Sodium 222 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 16 grams

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

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.

1950'S KIDNEY BEAN SALAD



1950's Kidney Bean Salad image

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

2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
6 -8 hard-boiled eggs, diced small
1/2 cup sweet onion, diced small
8 -10 sweet pickles, diced small
1/2 cup white sugar
1/2 cup apple cider vinegar
1 tablespoon flour
2 eggs
1 (5 ounce) can evaporated milk

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

WABASH KIDNEY BEAN, EGG,& PEPPER SALAD



Wabash Kidney Bean, Egg,& Pepper Salad image

My husband grew up on this salad.I received the recipe from his cousin. It is a nice salad to serve during the summer or potluck. Serve with fried chicken and corn on the cob.

Provided by Montana Heart Song

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups kidney beans, drained
3 eggs, hardboiled, peeled and sliced
1 cup red onions or 1 cup white onion, diced
1/2 cup yellow pepper, diced
1/2 cup red pepper, diced
1/3 cup sweet pickle relish
1/3 cup evaporated milk
1/3 cup mayonnaise
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/2 teaspoon horseradish cream, dressing
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • In a serving bowl add: kidney beans, eggs. onion, yellow and red peppers and relish. Mix lightly.
  • In mixing bowl add: evaporated milk, mayonnaise, sugar or Splenda and horseradish dressing, salt and pepper.Mix well.
  • Pour over salad, mix and toss to cover with dressing.
  • Cover and chill for 2 hours.

Nutrition Facts : Calories 214.8, Fat 8.6, SaturatedFat 2.1, Cholesterol 113.2, Sodium 604.9, Carbohydrate 26.9, Fiber 4.6, Sugar 7.2, Protein 9.2

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