Spinach And Red Kidney Bean Salad Recipes

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.

NO FUSS RED KIDNEY BEAN SALAD

Steps:

• Mix all the above.
• Decorate with finely chopped fresh parsley and eat without guilt.

TUSCAN-STYLE RED KIDNEY BEAN SALAD

Steps:

• Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
• Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
• Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
• Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

BEET GREENS AND BABY SPINACH WITH RED KIDNEY BEANS

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.

WARM BEAN AND SPINACH SALAD

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.