Red Bean Toss Recipe
Red Bean Toss Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 can (15-1/2 ounces) red kidney beans, drained and rinsed
  • 1 can (15-3/4 ounces) chili beans in chili sauce
  • 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

Directions

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

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 can (15-1/2 ounces) red kidney beans, drained and rinsed
  • 1 can (15-3/4 ounces) chili beans in chili sauce
  • 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
  1. In bowl, combine kidney beans, chili beans, celery, pickle, onion and cheese. In smaller bowl, blend salt and Worcestershire sauce with mayonnaise; toss with bean mixture. Place in 1-1/2-qt. casserole dish. Sprinkle with corn chips. Bake at 375° for about 25 minutes or until bubbly. Yield: 8 servings.
Originally published as Red Bean Toss in Country February/March 1991, p49

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