Kidney Bean Salad

Name: Kidney Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 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

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.

Ingredients

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

Directions

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

Nutrition Facts

1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.

Originally published as Kidney Bean Salad in Reminisce September/October 2004

Reviews

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Average Rating:

Faye

Oct 19, 2017

Just like mom used to make.
dianemar

Jun 21, 2016

My mom also added peas.
arkansasrattler

May 7, 2015

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