Dried Kidney Bean Salad Recipe

Name: Dried Kidney Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups boiling water; 1 1/2 cups dried kidney beans; 1 garlic clove; 3 tablespoons white vinegar; 2 teaspoons salt; 1 teaspoon dry mustard; 1/4 teaspoon granulated sugar; 1/4 teaspoon ground paprika; black pepper; 1/2 cup oil; lettuce

Servings: persons

3 cups boiling water
1 1/2 cups dried kidney beans
1 garlic clove
3 tablespoons white vinegar
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon granulated sugar
1/4 teaspoon ground paprika
black pepper
1/2 cup oil
lettuce

1
Pour boiling water over dried beans, let set for 1 hour to plump. Cover and.
2
cook until tender, about 2 to 3 hours. Drain, saving liquid for soups.
3
Chill beans in refrigerator.
4
Crush garlic with fork. Add vinegar and let set for 10 minutes. Remove
5
garlic and add salt, mustard, sugar, paprika, pepper and oil. Beat until blended.
6
Add chilled, cooked kidney beans and mix lightly. Cover and chill for
7
several hours, tossing occasionally with fork. Serve on lettuce leaves.

1983

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups boiling water, 1 1/2 cups dried kidney beans, 1 garlic clove, 3 tablespoons white vinegar, and more.

Yes, Dried Kidney Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dried Kidney Bean Salad

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