Best 4 Amys Kidney Bean Salad Recipes
Calling all health-conscious food lovers! This article introduces you to Amy's Kidney Bean Salad, a culinary creation that strikes a perfect balance between taste and nutrition. Not only is it a delightful dish to savor, but it also offers a plethora of health benefits that cater to diverse dietary needs.
Our journey into the world of Amy's Kidney Bean Salad begins with the classic recipe, a traditional rendition that showcases the simplicity of this beloved dish. Kidney beans, the heart of this salad, bring a meaty texture and a nutritional punch, while crisp celery and sweet bell peppers add freshness and vibrancy. Combined with a tangy dressing made from mayonnaise, vinegar, and a hint of mustard, this salad delivers a symphony of flavors that will tantalize your taste buds.
For those seeking a vegan alternative, we present a delectable Vegan Kidney Bean Salad, a plant-based masterpiece that retains all the goodness of the original while catering to a vegan lifestyle. This version swaps out mayonnaise for a creamy avocado dressing, introducing a rich and velvety texture that complements the salad's wholesome ingredients.
Lastly, for those with a penchant for spicy cuisine, the Spicy Kidney Bean Salad ignites the palate with a fiery kick. Jalapeños and a dash of cayenne pepper bring a welcome heat to the party, creating a flavor profile that is both bold and satisfying. This salad is sure to leave a lasting impression on those who relish a zesty culinary experience.
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
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.
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
OLD FASHIONED KIDNEY BEAN SALAD
This old-fashioned Kidney Bean Salad is an updated riff on a beloved dish from the iconic Nick Anthe's restaurant. Uniquely delicious, and so very easy! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Salads
Time 7m
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
- Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
- Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.
Nutrition Facts : Calories 124 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 172 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
Tips:
- For the best flavor, use fresh, crisp vegetables.
- If you don't have celery, you can substitute another crunchy vegetable, such as carrots or bell peppers.
- If you don't have red onion, you can use a white or yellow onion.
- To save time, you can use canned or jarred beans instead of dried beans.
- If you're using dried beans, be sure to soak them overnight before cooking.
- For a heartier salad, add some cooked chicken, ham, or tofu.
- For a more flavorful dressing, add a tablespoon of Dijon mustard or a teaspoon of minced garlic.
- Serve the salad immediately, or refrigerate it for later.
Conclusion:
Amy's Kidney bean salad is a great summer side dish or a light vegetarian meal. It's easy to make, and it's packed with flavor and nutrition. The beans are a good source of fiber and protein, and the vegetables provide plenty of vitamins and minerals. The dressing is a simple vinaigrette that brings all the ingredients together. If you're looking for a healthy and delicious salad, Amy's Kidney bean salad is the perfect choice.
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