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Recipe for Kidney Bean Salad

Protein packed kidney bean salad with a creamy dressing developed by the California Culinary Centers for school food service and menu planning.

Kidney bean salad

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Yields 56 Servings

This recipe yields 1 gallon and 3 quarts of kidney bean salad for 56 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 1 gallon and 3½ cups or two number 10 cans kidney beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 2 cups medium, raw onions, minced
  • 3 cups red bell peppers, finely chopped
  • 2 cups fresh celery, diced
  • 1½ tablespoons granulated sugar
  • 2 teaspoons table salt
  • 2 teaspoons ground black pepper
  • ½ cup red wine vinegar
  • 1 quart light mayonnaise
  • 1.5 dozen or 18 eggs hard boiled, chopped

Directions

  1. In a large bowl, mix together drained beans, onion, bell peppers, and celery.
  2. In a small bowl, combine sugar, salt, and pepper.
  3. In another small bowl, combine vinegar and mayonnaise. Add seasoning mixture to mayo mixture and stir to combine.
  4. Add dressing mixture to the bean mixture in the large bowl. Stir to combine.
  5. Chop eggs into small pieces (about 12 pieces per egg).
  6. Add diced eggs to salad and mix gently to combine.
  7. Chill salad in refrigerator overnight. Critical Control Point: Hold salad in refrigerator at 41°F or below.
  8. Serve using number 8 scoop for ½ cup serving.

Nutritional Analysis

  • Calories, in K calories: 140
  • Carbohydrates, in grams: 14.35
  • Protein, in grams: 6.70
  • Saturated fat, in grams: 1.55
  • Trans fat, in grams: 0
  • Total fat, in grams: 8.33
  • Sodium, in milligrams: 291.49

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 112 Servings

This recipe yields 3 gallons and 2 quarts of kidney bean salad for 112 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2 gallons, 2 quarts, and 3 cups or four number 10 cans) kidney beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 1 quart medium, raw onions, minced
  • 1 quart and 2 cups red bell peppers, finely chopped
  • 1 quart fresh celery, diced
  • 3 tablespoons granulated sugar
  • 1 tablespoon and 1 teaspoon table salt
  • 1 tablespoon and 1 teaspoon ground black pepper
  • 1 cup red wine vinegar
  • 2 quarts light mayonnaise
  • 3 dozen or 36 eggs hard boiled, chopped

Directions

  1. In a large bowl, mix together drained beans, onion, bell peppers, and celery.
  2. In a small bowl, combine sugar, salt, and pepper.
  3. In another small bowl, combine vinegar and mayonnaise. Add seasoning mixture to mayo mixture and stir to combine.
  4. Add dressing mixture to the bean mixture in the large bowl. Stir to combine.
  5. Chop eggs into small pieces (about 12 pieces per egg).
  6. Add diced eggs to salad and mix gently to combine.
  7. Chill salad in refrigerator overnight. Critical Control Point: Hold salad in refrigerator at 41°F or below.
  8. Serve using number 8 scoop for ½ cup serving.

Nutritional Analysis

  • Calories, in K calories: 140
  • Carbohydrates, in grams: 14.35
  • Protein, in grams: 6.70
  • Saturated fat, in grams: 1.55
  • Trans fat, in grams: 0
  • Total fat, in grams: 8.33
  • Sodium, in milligrams: 291.49

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Salad recipes
  • Side dish recipes
  • Meatless or vegetarian recipes

Serving Suggestion

  • Yield 56 or yield 112–½ cup servings
  • Prepare and chill overnight before serving

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 0.5 ounce equivalents meat/meat alternate
  • ⅜ cup vegetables (¼ legumes, ⅛ other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Kidney beans, canned

Recipe Roots (Flavor Profile)

  • Mediterranean
  • American classic

Preparation Time

  • Preparation time: 15 minutes for 50 servings and 30 minutes for 112 servings.
  • Cook time: 1 hour and 45 minutes for 50 servings and 2 hours for 112 servings.

Critical Control Point (CCP)

  • CCP: To cool sauce reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  • CCP: To hold pasta for service refrigerate at 41°F or lower.
  • CCP: Reheat pasta to at least 165°F for 15 seconds for service.

Kid Rating

Four-fork kid rating.

Culinary Center

Centralia Elementary School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Thursday, March 14, 2019
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