Red Bean Toss Recipe
Red Bean Toss Recipe photo by Taste of Home
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Red Bean Toss Recipe

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I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 cup thinly sliced celery
  • 1/3 cup chopped sweet pickle
  • 1/4 cup chopped onion
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1 cup coarsely crushed corn chips

Nutritional Facts

3/4 cup: 310 calories, 16g fat (5g saturated fat), 20mg cholesterol, 769mg sodium, 31g carbohydrate (3g sugars, 6g fiber), 10g protein.


  1. In bowl, combine the kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture.
  2. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with corn chips. Bake, uncovered, at 375° for 25 minutes or until bubbly. Yield: 8 servings.
Originally published as Red Bean Toss in Country February/March 1991, p49

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