Spinach And Red Kidney Bean Salad Recipes
WARM BEAN AND SPINACH SALAD
This Italian salad bursts with flavor, color and texture. Try it when you want the lightness of a salad combined with the heartiness of a main dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Remove large stems from spinach; tear spinach into bite-size pieces. Place spinach in large bowl. Add beans; set aside.
- Heat bell pepper and dressing to boiling in 1-quart saucepan; reduce heat to low. Cook uncovered 2 minutes, stirring occasionally. Stir in garlic pepper.
- Pour bell pepper mixture over spinach and beans; toss. Sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 15 mg, Fat 3, Fiber 7 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
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
RED KIDNEY BEAN SALAD
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
Steps:
- Mix mayonnaise, oil vinegar, sugar, salt and pepper.
- Add onions and stir well.
- Then add the celery, beans and relish.
- Chill overnight.
BEET GREENS AND BABY SPINACH WITH RED KIDNEY BEANS
I found a 'Greens with Cannellini Beans and Pancetta' recipe and didn't have all the ingredients, so I compromised and came up with this recipe. A Big 'Thank You' to Diana Moutsopoulos, for sharing her recipe with everyone.
Provided by truckersmom
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
- Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 27.3 g, Fat 12.1 g, Fiber 9.6 g, Protein 12.9 g, SaturatedFat 1.7 g, Sodium 599 mg, Sugar 0.9 g
SPINACH AND RED KIDNEY BEAN SALAD
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
Steps:
- 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
SPINACH AND RED KIDNEY BEAN SALAD
Categories Salad Bean Vegetable No-Cook Vegetarian Quick & Easy Lunch Healthy
Yield serves 4 -6
Number Of Ingredients 11
Steps:
- 1. 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. 2. Place all of the dressing ingredients in the blender and pulse until well combined. 3. Alternatively you can put in a glass jar and shake vigorously. 4. 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!
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