Quick and Easy Kidney Bean Salad Recipe

The kidney bean is a legume that is also called chili bean. They are packed with nutrition but are slightly difficult to include into one's daily diet. It is popularly served in New Orleans and Louisiana as the classic Monday Creole dish of red beans and rice. However, its use in American cuisine is limited.

It is also a good source of protein for vegetarians and those who are advised to avoid consuming red meat. In addition to these, they also contain folate, potassium, iron, manganese, copper, and zinc.

Ingredients

• 7 tablespoons, red wine vinegar
• 2 teaspoons, cumin seeds
• 6 tablespoons, olive oil
• 5 (15-16ounce) cans, kidney beans (rinsed; drained)

• 1½ cups, walnuts (coarsely chopped)
• 1 red onion (finely chopped)
• 1 bunch, lettuce leaves
• ½ cup, fresh cilantro (chopped)

Directions
Take a heavy skillet and place over medium heat. Add the cumin and toss for about 2 minutes, until roasted and fragrant. In a mixing bowl, whisk together vinegar and oil. In a separate bowl, combine the kidney beans, onion, walnuts, and cilantro. Pour the vinegar and oil into the mixture and toss.

You can either add the cumin seeds as they are, or crush them before adding. Add salt and pepper according to taste. Toss again and set it aside for 1 hour before serving. Line a platter with lettuce leaves and heap the salad over it. Sprinkle some cilantro over it before serving.

Ingredients

• 5 tablespoons, raw corn kernels
• 2 tablespoons, parsley or cilantro (chopped)
• ¼ cup, red onion (chopped)
• 1 tomato (chopped)
• 1 can, kidney beans (rinsed; drained)

Dressing

• 4-5 garlic cloves ( finely chopped)
• ⅓ cup, fresh lemon juice
• 1 cup, extra virgin olive oil
• salt and pepper, to taste

Directions
Combine the lemon juice, garlic, sea salt, and pepper in a small bowl. Drizzle the extra virgin olive oil into this mixture and stir well. For a thick and creamy consistency, whisk the oil before adding it into the mixture.

This dressing has a fairly long shelf life and can be stored in the refrigerator for around 10 days. Use the dressing at room temperature. Combine the corn, parsley/cilantro, onion, tomato, and kidney beans in a large bowl and pour the prepared dressing over them. Toss well and serve.

Ingredients

• 2 tablespoons, salad dressing
• 1 hard-boiled egg
• ¼ teaspoon, garlic salt
• 1 can, kidney beans (about 16 oz.)
• ½ teaspoon, celery salt
• 1 small onion (chopped)
• 2 tablespoons, relish

Directions
Rinse the kidney beans and chop the egg. Combine them along with all the other ingredients in a big bowl and toss. Chill and serve.

Ingredients

• 1 can, kidney beans (drained; rinsed)
• 2 tablespoons, sugar
• 1 can, mandarin oranges (drained)
• ½ cup, Italian or poppyseed dressing
• 2 celery stalks (sliced)

Directions
Take a large bowl and add the kidney beans, celery, dressing, Mandarin oranges, and sugar to it. Toss well and chill for several hours. Empty out the salad on a bed of lettuce leaves. You can serve the salad with muffins, cheese, and lemonade for a light meal.