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Kidney Bean Salad

My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 hard-boiled large eggs, 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
  • Leaf lettuce, optional


  • In a bowl, combine all of the ingredients except the lettuce; 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.

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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.

  • nay324
    Aug 10, 2011

    No comment left