Kidney Bean Salad Recipe - All Recipes

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Ingredients

2 eggs 2 (15 ounce) cans kidney beans, drained ½ onion, diced 1 stalk celery, diced 2 tablespoons sweet pickle relish ½ cup mayonnaise salt and pepper to taste

Nutrition Info

285.2 calories carbohydrate: 25.1 g cholesterol: 69 mg fat: 16.8 g fiber: 8.9 g protein: 10 g saturatedFat: 2.7 g servingSize: - sodium: 501.1 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Directions

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

Recipe Yield

6 servings

Recipe Note

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

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