Kidney Bean Salad Recipe
Kidney Bean Salad Recipe photo by Taste of Home

Kidney Bean Salad Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 serving (1-1/2 cups) equals 532 calories, 28 g fat (5 g saturated fat), 222 mg cholesterol, 1227 mg sodium, 51 g carbohydrate, 13 g fiber, 21 g protein.


  1. 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.
Originally published as Kidney Bean Salad in Reminisce September/October 2004, p49

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Reviewed May. 7, 2015

"I have made it this way for 40 years. Pleasant change from multiple bean salads. Also good with cheddar cheese added."

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