Creamy Kidney Bean Salad Recipes

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.

KIDNEY BEAN SALAD

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.

RED KIDNEY BEAN SALAD

Steps:

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

CREAMY KIDNEY BEAN SALAD

Steps:

• Place beans in a saucepan, bring to a boil, reduce heat and simmer for 5 minutes or until desired doneness. Place chopped vegetables in a microwave safe dish and nuke for two minutes. Drain beans, reserving liquid. Let beans and veggies cool to room temperature. Combine mayo, salad dressing, vinegar, mustard, and 6 Tbs. reserved liquid, and mix well. Combine beans, chopped vegetables, relish and sauce and mix. Chill before serving.

KIDNEY BEAN SALAD

Steps:

• 1. Mix all ingredients in a bowl. Chill to blend flavors, although I can't keep out of it, so I serve it right away.
• 2. You can substitute no fat or low fat mayonnaise and use just egg whites to make this low fat. Cheese cubes such as cheddar or colby can be used, to taste.

CREAMY BEAN SALAD

Steps:

• In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.

CUCUMBER, TOMATO AND KIDNEY BEAN SALAD

Steps:

• Chop and slice veggies, using yellow or red bell peppers for color.
• Mix all ingredients together with the mayonnaise.
• Allow to chill and flavors to blend.
• The tomatoes make this a little juicy so use a slotted spoon when serving.
• Use whatever combination of spices you like.

SUMMERTIME KIDNEY BEAN SALAD

Steps:

• Mix first 5 ingredients until blended.
• Combine remaining ingredients in large bowl. Add cream cheese mixture; mix lightly.
• Refrigerate several hours or until chilled.

AMY'S KIDNEY BEAN SALAD

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.

OLD FASHIONED KIDNEY BEAN SALAD

Steps:

• In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
• Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
• Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

WHITE FENCE FARM KIDNEY BEAN SALAD: COPY CAT RECIPE (VEGETARIAN, VEGAN OPTION)

Steps:

• Drain and rinse kidney beans. Put them in a very large mixing bowl.
• Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, relish, onion powder, seasoning salt, black pepper, and Red Pepper Flakes. Stir all ingredients together, and taste. Adjust seasoning if needed.
• Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
• Store in an airtight container. Leftovers will keep for 3-4 days.