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Red Bean Toss

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


  • 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 shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1 cup coarsely crushed corn chips


  • 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.
  • Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with corn chips. Bake, uncovered, at 375° for 25 minutes or until bubbly.
Nutrition Facts
3/4 cup: 310 calories, 16g fat (5g saturated fat), 20mg cholesterol, 769mg sodium, 31g carbohydrate (3g sugars, 6g fiber), 10g protein.

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