How to Make Kidney Bean Salad Recipes

When you are learning how to make a kidney bean salad recipes, there are many different types of kidney beans to chose from and in many colors. Actually all the oval “kidney shape” beans and peas (like black eyed peas) are classified as kidney beans. Quite often I very successfully interchange or mix these in my recipes; it depends on your taste.

How to Make Kidney Bean SaladHow to Make Kidney Bean Salad

Here in the United States only a specific type is referred to as kidney beans; those that are kidney shaped, red, dark red or white. In the grocery stores, you will find all the “labeled” kidney beans to be of reddish coloring. They are usually referred to as light, dark or red. To me these are all about the same in taste and are great when learning how to make kidney bean salads. 

You can purchase these beans in cans on the grocery shelf or they also come dried in bags. I purchase the dried ones and cook them myself. They are so much cheaper this way and I think they taste better. If I cook a large pot, I will divide them in small containers and place in the freezer for easy use in bean salads.

When you have learned to make kidney bean salad you will see it can be made up of mostly kidney beans or combined with other beans. The beans are usually blended with a few to a lot of other vegetables and other ingredients to produce delicious flavors.  Spices and dressings, either of the creamy versions or vinegar and oil, add a lot of seasoning to these salads.

HOW TO MAKE KIDNEY BEAN SALAD RECIPE my favorite with boiled eggs

  • 1 Can (15 ounces) drained kidney beans
  • 2 Hard boiled and peeled chopped eggs
  • ¼ Cup chopped onion
  • ½ Cup finely chopped celery
  • 1/3 Cup chopped sweet pickle
  • 2/3 Cup mayonnaise

Combine all ingredients in a bowl and mix well. Cover and chill well. Serve on lettuce leaves.

KIDNEY BEAN RECIPE served hot with great flavor

  • 3 Cans (15 ounces each) kidney beans rinsed and drained
  • 1 Cup chopped celery
  • ½ Cup chopped green pepper
  • ½ Cup chopped onion
  • 1 Cup chopped tomato
  • 1 Can (4 ounces) chopped green chilies
  • 2 Teaspoons chili powder
  • 1 Teaspoon salt
  • 1 Cup mayonnaise
  • 1 Cup crushed tostados chips

Preheat oven to 350F degrees.

Combine all ingredients except the tostados chips; mix thoroughly.

Place in a lightly greased 8 X 12 inch baking dish; top with the chips.

Bake 40 minutes uncovered.

KIDNEY BEAN SALAD spicy Mexican recipe

  • 2 Cans (15 ounces each) kidney beans, drained
  • 1 Medium finely chopped onion
  • 1 Medium chopped bell pepper
  • 3 Robs finely chopped celery
  • 1 Finely chopped Jalapeno pepper
  • 1 Tablespoon chopped cilantro

Dressing

  • ¼ Cup wine vinegar
  • ¼ Cup salad oil
  • ¼ Cup sugar
  • Salt/ pepper to taste
  • Tabasco sauce for additional spice

Combine beans, onions, peppers, cilantro and celery; blend well.

Combine dressing ingredients and mix well.

Toss dressing with salad; season to taste.

Cover and refrigerate.

GREEN BEAN RECIPE 

  • 2 (15 oz) Cans of Green Beans
  • 1 Can (15 ounces) kidney beans
  • 1 large sliced onion
  • 1 cup Sugar
  • 3/4 cups red wine vinegar
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 cloves minced garlic

Combine in a large glass bowl sugar, water, vinegar, oil and garlic blend well. Add the beans and onion. Season with salt and pepper to taste. Cover bowl and refrigerate for several hours.