Kidney Bean Salad Recipe


This is a full-on kidney bean salad recipe with lots of beans, vegetables, eggs and pickles. This large dish is made with red and white kidney beans. Beans are a great source of protein and fiber but canned beans are quite high in sodium.

If using canned beans make sure to rinse them in a   colander with cold water to help cut down the sodium content.

Some brands are now offering low sodium and reduced sodium varieties of beans in this health-concious  society we are becoming.

An even healthier option is to use dried beans which  require overnight soaking.

This salad has lots of ingredients and could be a meal all by itself. Try it for lunch with some good bread to soak up the leftover dressing at the bottom of your plate-Delicious!

kidney bean saladKidney Bean Salad


Kidney Bean Salad Recipe

Ingredients:

1 can red kidney beans
1 can white kidney beans
1 can mini corn
1 bell pepper-chopped
1-2 celery stalks-chopped
1/2 cup red onion, chopped
3 hard boiled eggs-peeled and chopped
1/2 cup chopped sweet pickles

Dressing:

1/4 cup salad oil
1/4 cup wine or cider vinegar
1 tsp. celery seed
1/2 tsp. mustard powder
1 tsp. sugar
salt & pepper to taste

Start by hard-boiling(10 min) or steaming (8 min) 3 eggs. Cool them in cold water, peel and chop.

While the eggs are cooking you can put canned beans into a colander and rinse under cold water. Let drain and add to salad bowl.

Drain water from mini corn and rinse in a colander like the beans. Empty onto a cutting board and cut corns into approx. 1/2"pieces. Add to salad bowl.

Add remaining ingredients and the chopped egg. Add salt and pepper if desired. Add dressing, mix and refrgerate. Let sit for at least 2 hours.

Drain off excess liquid, stir again before serving.

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