Kidney Bean Salsa 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.

THREE-BEAN SALSA

Steps:

• In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

30 SIMPLE WAYS TO USE KIDNEY BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kidney bean recipe in 30 minutes or less!

KIDNEY BEAN SALSA

Steps:

• Combine all ingredients together and serve with either warm flour tortillas or corn chips.

RED BEAN & CORN SALSA

Steps:

• 1. Get a large mixing bowl ready for all of the ingredients. Drain the kidney beans and peas, rinse well. Dump in the bowl. Drain the corn, and dump them in the bowl with beans and peas.
• 2. Add the Rotel tomatoes, V-8, onion, bell pepper, jalapeno, garlic, parsley, cilantro, and lime juice. Stir well and taste for seasoning. If you like it more spicy add the Tobasco and crushed red peppers; mix well. Cover and refrigerate - the longer the better. Serve with white Tortilla chips or Scoops. Enjoy!
• 3. *NOTES: To say that I am not fan of cilantro is a huge understatement and I don't like the smell of it fresh, so I use dried. If you love fresh cilantro and want to use 3 Tbsp in place of the dried, or triple the amount of fresh cilantro for the dried parsley - go for it. That is an herb that you either love or hate, but I found that 1 tsp dried in this recipe actually works well and gives it that authentic Bean & Corn salsa flavor. If you want to make this as a salad or side dish, leave out the V-8. I always make this at least 1 day ahead of time so the flavors will marry.
• 4. You can multiply this recipe and pressure can leftovers to enjoy later. Pint Jars - Can at 10 lbs pressure for 75 minutes Quart Jars - Can at 10 lbs pressure for 90 minutes

KIDNEY BEAN AND BARLEY CHILI

Steps:

• Heat the oil in a dutch oven or a large pot until hot over medium heat. Add the garlic, stirring constantly, and cook the garlic until browned. Stir in the onion and celery, and cook for about 3 minutes until the onions become softened. Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated. Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined. Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots. Pour in the salsa and tomato sauce, stirring well, and bring to a boil. Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often. Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through. Season with salt, black pepper and cider vinegar. Serve hot.