Kidney Bean Salad Recipe
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 hard-boiled large 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
- 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.
1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.
Reviews for Kidney Bean Salad
"My mom also added peas."
"I have made it this way for 40 years. Pleasant change from multiple bean salads. Also good with cheddar cheese added."