Kidney Bean Salad Spread Or Dip Recipes

RED KIDNEY BEAN DIP

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

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.

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.

NEW ENGLAND BEAN DIP

Steps:

• Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

RED KIDNEY BEAN DIP

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture.
• Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
• When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

RED BEAN-TAHINI SPREAD

Steps:

• Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
• Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.