Red Kidney Bean Salad Recipes

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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


  • 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


Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper


  • Mix mayonnaise, oil vinegar, sugar, salt and pepper.
  • Add onions and stir well.
  • Then add the celery, beans and relish.
  • Chill overnight.


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


  • 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.


Spinach and Red Kidney Bean Salad image

There are tons of delicious spinach salad recipes out there. But this recipe holds a special place in my heart. We have been eating this in my family for years. My auntie contributed this spinach salad to a charity cook book, and we have all been sucking in the spinach with gratitude ever since. The original recipe contained fried bacon pieces. I substitute this for kidney beans, which is a fantastic alternative for vegetarians. You still get the protein, and also the splash of red color. For me, the mark of a good salad is - one where there is a great mix of flavors and colors; a good dose of nutrients; and you are able to grab a perfect bite with every lift of the fork. This spinach salad recipe checks all the boxes for me. It is packed with protein and iron; is easy on the eyes; and can be prepared in a jiffy - Popeye would be proud.

Provided by The Blender Girl

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 bunches organic Baby Spinach, large bunches, washed and dried
8 hard boiled organic eggs, chopped finely
organic red kidney beans (1 can drained and rinsed thoroughly)
1/2 cup cold pressed extra virgin olive oil
1/2 cup white vinegar
1 teaspoon hot English mustard
4 fresh garlic cloves, minced
1 teaspoon celtic sea salt
cracked pepper


  • Put the spinach in your salad bowl and arrange the kidney beans in a large mound. Make a smaller mound of chopped egg on top, and sit aside until ready to dress.
  • Place all of the dressing ingredients in the blender and pulse until well combined.
  • Alternatively you can put in a glass jar and shake vigorously.
  • Pour the dressing over right before serving, and toss gradually, being careful not to saturate. Less is more with this dressing, as it can be very rich. I always have dressing left over. If you are taking this salad to an event, take the dressing in a jar, and toss just before serving. As they say in the salad kingdom - dress and devour!

Nutrition Facts : Calories 435.5, Fat 37.6, SaturatedFat 6.9, Cholesterol 423, Sodium 858.2, Carbohydrate 8.2, Fiber 3.8, Sugar 1.6, Protein 17.6


Vinny's Red Kidney Bean Salad image

Fresh salad with red kidney beans, tuna and olive oil. Tastes great with an Indian flair! Made it up on the spot!

Provided by colvin04

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

2 cups red kidney beans, drained
1 (5 ounce) can tuna, drained and flaked
¼ cup chopped red onion
3 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon curry powder
1 pinch salt and ground black pepper to taste


  • Combine kidney beans, tuna, and red onion in a bowl.
  • Stir olive oil, parsley, curry powder, salt, and black pepper into kidney bean mixture until well combined.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 21 g, Cholesterol 9.4 mg, Fat 11 g, Fiber 8.3 g, Protein 15.1 g, SaturatedFat 1.5 g, Sodium 331.6 mg, Sugar 0.5 g


Kidney Bean, Red Onion And Tomato Salad image

Provided by Nigella Lawson

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 6

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained
2 tablespoons extra-virgin olive oil


  • In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
  • Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams


Red Bean Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 1 1/2 quarts of salad, 6 servi

Number Of Ingredients 9

2 (15-ounce) cans dark red kidney beans, rinsed and drained well
1 red bell pepper, seeded and chopped
3 scallions, chopped, whites and greens
1 rib celery, chopped
1/4 cup (a couple of handfuls) chopped flat-leaf parsley
1 cup sweet red pepper relish
2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil
1 tablespoon (2 splashes) white distilled vinegar
Coarse salt and pepper


  • Combine all ingredients in a medium bowl and toss well; adjust seasonings.

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Top Asked Questions

What is the best way to make kidney bean salad?
Add kidney beans, cucumber, radishes, red onion, parsley, salt and pepper to a medium mixing bowl. In a small bowl, whisk together the vinegar, pure maple syrup and oil. Pour the dressing over the salad ingredients and toss well to combine. Eat immediately or cover and refrigerate. It only gets better as it sits!
How to make red bean salad?
How to Make Red Bean Salad 1 Hard boil eggs and chop. 2 Drain and rinse a can of red kidney beans. 3 Combine all ingredients – eggs, beans, mayonnaise, pickle relish. Salt and pepper to taste. 4 Refrigerate at least two hours to allow the flavors to combine. Stir and serve. More ...
How to cook kidney beans with mayonnaise?
In a medium bowl stir or whisk together the mayonnaise, sugar, apple cider vinegar, salt, pepper, and ground coriander. Add the dressing into the bowl with the kidney beans and vegetables. Stir well to combine. Cover and refrigerate at least 4 hours before serving. Serve chilled.
How to cook red kidney beans and eggs?
Hard boil eggs and chop. Drain and rinse a can of red kidney beans. Combine all ingredients – eggs, beans, mayonnaise, pickle relish. Salt and pepper to taste. Refrigerate at least two hours to allow the flavors to combine. Stir and serve.

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