Best Kidney Bean Salad With Walnuts And Cilantro Recipes

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

Ingredients

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

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS

Red Bean Salad With Walnuts and Fresh Herbs image

This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups cooked red beans or kidney beans (rinse if using canned)
1/4 cup finely diced celery
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon
1/4 cup chopped chives
Salt and freshly ground pepper
1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
1/3 cup (1 1/2 ounces) walnuts
1 large garlic clove, peeled, halved, green shoot removed
1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
1 tablespoon pomegranate molasses
1 tablespoon fresh lemon juice
1 tablespoon walnut (or olive) oil
1 tablespoon extra virgin olive oil

Steps:

Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams