Best 3 Amys Kidney Bean Salad Recipes

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There are days when you need to feed your family a quick and flavorful meal. If you're looking for the perfect dish, you should look no further than Amy's kidney bean salad. It's a delightful and versatile side dish that can be served at any occasion. Whether it's a family gathering, a picnic with friends, or a potluck at work, this salad will surely be a hit. With its vibrant colors and textures, it will add a delightful touch to any meal. And the best part? It's incredibly simple to make, featuring easy-to-find ingredients and a preparation time of just a few minutes!

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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     Bean Salads

Time 20m

Yield 8

Number Of Ingredients 9

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

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

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.

Tips:

  • Choose the Right Beans: Select firm and plump kidney beans for the best texture.
  • Soak the Beans: Soaking the beans overnight or for at least 8 hours helps reduce cooking time and improves digestibility.
  • Cook the Beans Properly: Follow the recipe's instructions for cooking the beans until tender. You can use a slow cooker, pressure cooker, or traditional stovetop method.
  • Use Fresh Vegetables: Opt for fresh, crisp vegetables like celery, onion, and bell pepper for maximum flavor and crunch.
  • Make the Dressing in Advance: Prepare the dressing ahead of time to allow the flavors to meld.
  • Chill the Salad: Refrigerate the salad for at least 30 minutes before serving to enhance the flavors.
  • Serve with a Variety of Accompaniments: Offer crackers, bread, or a side salad to complement the kidney bean salad.

Conclusion:

Kidney bean salad is a versatile and delicious dish that can be enjoyed as a main course, side dish, or snack. With its protein-packed beans, crunchy vegetables, and flavorful dressing, this salad is a healthy and satisfying option for any occasion. Whether you're hosting a summer barbecue, packing lunch for work, or simply looking for a quick and easy meal, this kidney bean salad is sure to be a hit. So gather your ingredients, follow the recipe, and enjoy the delightful combination of flavors and textures that this salad has to offer!

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