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Kidney Bean Salad Recipe

Photo by: Taste of Home

My daughter's friend once brought this salad as a side dish for our dinner. It was so good. Since it's a good source of protein, it makes a great light lunch or dinner entree.

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2 Servings
Prep/Total Time: 15 min.

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-cooked egg, 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
Lettuce leaf, optional

Directions

In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired. Yield: 2 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 532 calories, 28 g fat (5 g saturated fat), 222 mg cholesterol, 1,227 mg sodium, 51 g carbohydrate, 13 g fiber, 21 g protein.

Kidney Bean Salad published in Reminisce September/October 2004, p49

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