Kidney Bean Salad
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 TimePrep/Total Time: 15 min.
- 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
- In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.
Nutrition Facts1-1/2 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
Oct 19, 2017
Just like mom used to make.
Jun 21, 2016
My mom also added peas.
May 7, 2015
I have made it this way for 40 years. Pleasant change from multiple bean salads. Also good with cheddar cheese added.