Best 6 Tofu Kidney Beans Salad Recipes
Tofu kidney beans salad is a delightful and nutritious dish that combines the protein-rich tofu with the fiber-packed kidney beans. It is a versatile salad that can be enjoyed as a main course or as a side dish. The combination of tofu and kidney beans provides a complete protein, making it an excellent option for vegetarians and vegans. This salad is packed with flavor and texture, thanks to the addition of fresh vegetables, herbs, and a tangy dressing. It is a great way to enjoy a healthy and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
CUCUMBER AND TOMATO SALAD
A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
Provided by Tigrgrrl
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Nutrition Facts : Calories 98.4 calories, Carbohydrate 8.6 g, Fat 6.1 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 214.8 mg, Sugar 2.6 g
TOFU KIDNEY BEANS SALAD
Make and share this Tofu Kidney Beans Salad recipe from Food.com.
Provided by MasakoHI
Categories Soy/Tofu
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine salad ingredients.
- Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
- Pour over salad.
- Chill at lease 6 to 8 hours.
- Toss before serving.
Nutrition Facts : Calories 191.1, Fat 3.7, SaturatedFat 0.7, Sodium 1198.8, Carbohydrate 30.7, Fiber 4.9, Sugar 12.2, Protein 11.1
KIDNEY BEANS & CABBAGE SALAD
Dont let the name throw you off, this is an excellent light summer salad!! to reduce fat, use 1/2 c mayonnaise and 1/2 plain yogurt!! i got this recipe from "Wholly Frijoles, the whole bean cookbook" and its so good, i have to share!!
Provided by khah3765
Categories Beans
Time 15m
Yield 2 c of dressing
Number Of Ingredients 10
Steps:
- fry bacon, drain and reserv 1/4 c of the bacon drippings.
- saute onion in the drippings until limp, remove from the heat.
- stir in the maynnaise, vinegar and sugar.
- mix thoroughly.
- crumble bacon and add shredded cabbage, celery and beans stirring into the mayonnasie mixture.
- serve on crisp lettuce leaves and garnish with tomato wedges.
- enjoy!
- *canbe served warm or cold*.
Nutrition Facts : Calories 1459.5, Fat 93.3, SaturatedFat 23.2, Cholesterol 107.7, Sodium 3185.2, Carbohydrate 120.1, Fiber 23.5, Sugar 35.5, Protein 40.3
AMY'S KIDNEY BEAN SALAD
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
Time 20m
Yield 8
Number Of Ingredients 9
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
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
KIDNEY BEAN SALAD
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
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 firm or extra-firm tofu. This will help the tofu hold its shape in the salad and prevent it from crumbling.
- Press the tofu before using. This will help to remove excess water and make the tofu more flavorful.
- Use a variety of vegetables in your salad. This will add color, texture, and nutrients to the dish.
- Add a protein source to your salad. Tofu, kidney beans, and chickpeas are all good options.
- Use a light and flavorful dressing. A simple vinaigrette or lemon-tahini dressing is a good choice.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Tofu and kidney bean salad is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. This salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and satisfying salad, give tofu and kidney bean salad a try!
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