Kidney Bean Salad Recipe
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.
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 Eggland's Best Hard-Cooked Peeled 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
- 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
Reviews for Kidney Bean Salad(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review