Best 6 Kidney Bean Salad Spread Or Dip Recipes
Kidney bean salad spread or dip is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or even as a meal. It is a great way to use up leftover kidney beans, and it is also a healthy and affordable option. With a few simple ingredients and a little bit of time, you can create a delicious kidney bean salad spread or dip that will be sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
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.
NEW ENGLAND BEAN DIP
I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!
Provided by JOJO121864
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 33.2 g, Cholesterol 10.4 mg, Fat 22.6 g, Fiber 8.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 756.5 mg, Sugar 10 g
KIDNEY BEAN SALAD SPREAD OR DIP
I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor.
Provided by Denise J
Categories Vegan
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.
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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
RED BEAN-TAHINI SPREAD
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 cups
Number Of Ingredients 8
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.
KIDNEY BEAN SALAD
You'll find bowls of "Kidney Bean Salad" (it's more of an appetizer or dip, than a salad) served throughout New England at many quaint taverns and pubs, where you can spread it on a cracker and enjoy it along with a cocktail or two. It is positively addictive!!
Provided by Alan in SW Florida
Categories Onions
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a serving bowl. It is best made a day ahead. Store in the refrigerator.
- Serve with firm crackers (my favorite are Triscuits).
Nutrition Facts : Calories 241.4, Fat 6.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 522.4, Carbohydrate 38.2, Fiber 9, Sugar 7.9, Protein 10.6
Tips:
- For a creamier spread, use canned kidney beans instead of cooked dried beans.
- If you don't have any celery on hand, you can substitute chopped red onion or green bell pepper.
- To make the spread ahead of time, simply refrigerate it in an airtight container for up to 3 days.
- Serve the spread with crackers, bread, or vegetables for a healthy and satisfying snack or appetizer.
- Garnish the spread with fresh herbs, such as dill or parsley, for a pop of color and flavor.
Conclusion:
Kidney bean salad spread is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're looking for a healthy snack, an appetizer for a party, or a quick and easy lunch, this spread is sure to please. With its simple ingredients and flavorful taste, kidney bean salad spread is a recipe that you'll want to make again and again.
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