Best 7 White Kidney Bean Salad Recipes

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White kidney beans, also known as cannellini beans, are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins, and they can be used in both hot and cold dishes. One of the most popular ways to use white kidney beans is in salads. White kidney bean salads are a refreshing and healthy way to enjoy this nutritious legume. They can be made with a variety of ingredients, such as vegetables, fruits, nuts, and cheese. There are many different recipes for white kidney bean salads, so you're sure to find one that suits your taste.

Here are our top 7 tried and tested recipes!

WHITE KIDNEY BEAN SALAD



White Kidney Bean Salad image

For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 11

1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

Steps:

  • In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat., To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge.

Nutrition Facts :

WHITE BEAN SALAD



White Bean Salad image

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

Steps:

  • Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
  • Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

SUMMER KIDNEY BEAN SALAD



Summer Kidney Bean Salad image

Quick and easy to throw together. I created this salad for a summer picnic.

Provided by Lisa_P

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (15 ounce) can kidney beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained and rinsed
1 (10 ounce) can diced tomatoes with green chili (such as Rotel®)
1 tablespoon white vinegar
1 tablespoon brown sugar
⅛ teaspoon ground cumin
½ tablespoon dried onion flakes
salt and ground black pepper to taste

Steps:

  • Combine kidney beans, corn, and tomatoes in a salad bowl.
  • Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
  • Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 28.5 g, Fat 1 g, Fiber 6.2 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 430.3 mg, Sugar 5.6 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.

RED KIDNEY BEAN SALAD



Red Kidney Bean Salad image

This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling).

Provided by Merlot

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 (16 ounce) cans red kidney beans, drained & rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 tablespoon regina red wine vinegar
1/4 cup sweet pickle relish, drained
1 pinch sugar
salt & pepper

Steps:

  • Mix mayonnaise, oil vinegar, sugar, salt and pepper.
  • Add onions and stir well.
  • Then add the celery, beans and relish.
  • Chill overnight.

WHITE KIDNEY BEAN SALAD



White Kidney Bean Salad image

A great Mediterrean-inspired bean salad. Beans can be cooked over the stove as well, I used the microwave for convenience. Also, fresh parsley can be used. I'm not sure of the actual can size, but I made a guess. :)

Provided by The Tiny Chef

Categories     Beans

Time 3m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can white kidney beans
1 teaspoon olive oil
1 tablespoon parsley, chopped
1/3 cup mushroom, chopped (optional)
1/3 cup tomatoes, chopped (optional)
1/2 cup red bell pepper, chopped (optional)

Steps:

  • Rinse and drain kidney beans, add to a 1 QT bowl that is 1/4 way full with water. Cook in microwave for 2 minutes.
  • Drain beans, drizzle with olive oil. Add parsley and any optional ingredients. Enjoy!

Nutrition Facts : Calories 189.1, Fat 3.5, SaturatedFat 0.5, Sodium 609.5, Carbohydrate 29.9, Fiber 8.9, Sugar 3.8, Protein 10.8

KIDNEY BEAN SALAD



Kidney Bean Salad image

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Provided by Jackie Noel Smith

Categories     Salad     Beans

Time 1h30m

Yield 6

Number Of Ingredients 7

2 eggs
2 (15 ounce) cans kidney beans, drained
½ onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
½ cup mayonnaise
salt and pepper to taste

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

Tips:

  • To save time, use canned white kidney beans. Just be sure to rinse and drain them well before using.
  • If you want a more flavorful salad, try using a variety of beans, such as black beans, chickpeas, or lentils.
  • Add some chopped vegetables to your salad for extra crunch and nutrients. Some good options include celery, carrots, red onion, and bell peppers.
  • For a creamy dressing, try using Greek yogurt or sour cream instead of mayonnaise.
  • If you're making the salad ahead of time, be sure to store it in an airtight container in the refrigerator. It will keep for up to 3 days.

Conclusion:

White kidney bean salad is a delicious, healthy, and easy-to-make dish that's perfect for any occasion. It's packed with protein, fiber, and nutrients, and it's a great way to get your daily dose of vegetables. Whether you're serving it as a side dish or a main course, white kidney bean salad is sure to be a hit.

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