Kidney Bean Salad
My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.
Total TimePrep/Total Time: 15 min.
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 hard-boiled large eggs, chopped
- 1/2 cup sliced celery
- 1 small onion, chopped
- 1/4 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Leaf lettuce, optional
- In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.
Nutrition Facts1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.
Oct 19, 2017
Just like mom used to make.
Jun 21, 2016
My mom also added peas.
May 7, 2015
I have made it this way for 40 years. Pleasant change from multiple bean salads. Also good with cheddar cheese added.