Amber's Family Kidney Bean Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 349.7
  • Total Fat: 24.1 g
  • Cholesterol: 42.0 mg
  • Sodium: 623.4 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.8 g

View full nutritional breakdown of Amber's Family Kidney Bean Salad calories by ingredient


Introduction

This is a Kidney Bean Salad i came up with , that started with my ex mother in laws recipe, but i tweaked it to fit my tastes, and it has become a big hit at family parties. Its not real healthy but it is..lol..but, it tastes really good.

I make this for family picnics, thanksgiving, east, and christmas. This is a Kidney Bean Salad i came up with , that started with my ex mother in laws recipe, but i tweaked it to fit my tastes, and it has become a big hit at family parties. Its not real healthy but it is..lol..but, it tastes really good.

I make this for family picnics, thanksgiving, east, and christmas.
Number of Servings: 12

Ingredients

    for the onions the best taste is to use and chop up the green stalk onions. You can add tomatoes but that is optional.


    Nutrition Facts Amber's Family Kidney Bean Salad:
    * Cheddar Cheese, 1 cup, shredded (remove)
    * Onion powder, 2 tsp (remove)
    * Pepper, black, 3 dash (remove)
    * Dill weed, fresh, 1 cup sprigs (remove)
    * Kraft Mayo Light Mayonnaise (Mayo), 40 tbsp (remove)
    * Fish oil, cod liver, 2 tbsp (remove)
    * Lime Juice, 1 wedge yields (remove)
    * Celery, raw, 1 cup, diced (remove)
    * Onions, raw, 2 cup, chopped (remove)
    * Green Peppers (bell peppers), 0.90 cup, chopped (remove)
    * Beans, red kidney, 2 cup (remove)
    * Macaroni, cooked, unenriched, 3 cup elbow shaped (remove)
    * Whole Milk / Vitamin D, 1 cup (remove)
    * Extra Virgin Olive Oil, 1 tbsp (remove)

Directions

first get you a large pot and fill it 4 inches from the rim with water , then put on the stove and bring to a boil. Then and your elbow mac noodles and your fish oil till the noodles get done but after it comes to a boil make sure you let it boil for a good 6 to 8 minutes before draining the noodles in a colander. While your water is coming to boil chop up all your veggies, and green stalk onions and place all of the veggies and onions in a large bowl then open your red kidney beans up and completely drain them and wash them in warm water to remove as much of the syrup from them as possible. Then put your kidney beans in with your veggies then squeeze i lime wedge over the beans & veggies . Then add your salt, pepper, extra virgin olive oil and onion powder to the mix stirring in all in. then set that to the side and in another bowl whip your light mayo, fat free milk, and your fresh dill weed sprigs in another bowl with your hand mixer blender till its to your taste as not to make it too liquity but thick.

Now take your noodles once they are done and mix them with your beans and veggies and mix it up buy hand real well. Then slowly add your light mayo mix to it and the shredded cheddar cheese.

Completely blend , then keep in fridge till completely chilled usually about 30 to 40 min. Just depends how good your fridge is :).

Chill and serve
serves 12
if rightly proportioned

Number of Servings: 12

Recipe submitted by SparkPeople user WANNABTHNAGN29.