Tofu Kidney Beans Salad Recipes

CUCUMBER AND TOMATO SALAD

Cucumber and Tomato Salad image

A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.

Provided by Tigrgrrl

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 tomato, chopped
1 cucumber, seeded and chopped
¼ cup thinly sliced red onion
¼ cup canned kidney beans, drained
¼ cup diced firm tofu
2 tablespoons chopped fresh basil
¼ cup balsamic vinaigrette salad dressing
salt and pepper to taste

Steps:

In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.6 g, Fat 6.1 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 214.8 mg, Sugar 2.6 g

TOFU KIDNEY BEANS SALAD

Tofu Kidney Beans Salad image

Make and share this Tofu Kidney Beans Salad recipe from Food.com.

Provided by MasakoHI

Categories Soy/Tofu

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1 (20 ounce) package firm tofu, cubed 3/4 inch, drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can garbanzo beans, rinsed and drained
1 japanese cucumber, cubed 3/4 inch
1/2 onion, sliced
2 stalks green onions, cut 1/2 inch lengths
1/2 cup sugar
1/2 cup soy sauce
1/2 cup rice vinegar, Japanese or 1/2 cup cider vinegar
2 fresh garlic cloves, minced
1 teaspoon sesame seed oil
1 teaspoon wine vinegar (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili pepper (optional)

Steps:

Combine salad ingredients.
Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
Pour over salad.
Chill at lease 6 to 8 hours.
Toss before serving.

Nutrition Facts : Calories 191.1, Fat 3.7, SaturatedFat 0.7, Sodium 1198.8, Carbohydrate 30.7, Fiber 4.9, Sugar 12.2, Protein 11.1

KIDNEY BEANS & CABBAGE SALAD

kidney beans & cabbage salad image

Dont let the name throw you off, this is an excellent light summer salad!! to reduce fat, use 1/2 c mayonnaise and 1/2 plain yogurt!! i got this recipe from "Wholly Frijoles, the whole bean cookbook" and its so good, i have to share!!

Provided by khah3765

Categories Beans

Time 15m

Yield 2 c of dressing

Number Of Ingredients 10

Ingredients

1/2 lb bacon
1 chopped onion
1 cup mayonnaise
1/4 cup vinegar (i like to use rice vinegar)
2 tablespoons sugar or 2 tablespoons artificial sweetener
3 cups shredded cabbage
1 cup diced celery
2 (16 ounce) cans kidney beans, drained
lettuce
chopped tomato (garnish)

Steps:

fry bacon, drain and reserv 1/4 c of the bacon drippings.
saute onion in the drippings until limp, remove from the heat.
stir in the maynnaise, vinegar and sugar.
mix thoroughly.
crumble bacon and add shredded cabbage, celery and beans stirring into the mayonnasie mixture.
serve on crisp lettuce leaves and garnish with tomato wedges.
enjoy!
*canbe served warm or cold*.

Nutrition Facts : Calories 1459.5, Fat 93.3, SaturatedFat 23.2, Cholesterol 107.7, Sodium 3185.2, Carbohydrate 120.1, Fiber 23.5, Sugar 35.5, Protein 40.3

AMY'S KIDNEY BEAN SALAD

Amy's Kidney Bean Salad image

This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!

Provided by Amy Clum Nash

Categories Salad Beans

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
1 tablespoon white sugar
salt and ground black pepper to taste
4 (8 ounce) cans dark red kidney beans, drained and rinsed
6 hard-boiled eggs, chopped
1 green bell pepper, chopped
1 small red onion, chopped

Steps:

Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.8 g, Cholesterol 169.8 mg, Fat 26.4 g, Fiber 7.3 g, Protein 11.3 g, SaturatedFat 4.6 g, Sodium 446.3 mg, Sugar 3.2 g

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

Ingredients

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

Ingredients

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.

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Tofu Kidney Beans Salad Recipes

CUCUMBER AND TOMATO SALAD

A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.

TOFU KIDNEY BEANS SALAD

Make and share this Tofu Kidney Beans Salad recipe from Food.com.

KIDNEY BEANS & CABBAGE SALAD

Dont let the name throw you off, this is an excellent light summer salad!! to reduce fat, use 1/2 c mayonnaise and 1/2 plain yogurt!! i got this recipe from "Wholly Frijoles, the whole bean cookbook" and its so good, i have to share!!

AMY'S KIDNEY BEAN SALAD

KIDNEY BEAN SALAD

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

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.

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