Kidney Bean Salad

This classic Kidney Bean Salad is deliciously light in flavor and a great accompaniment for any summer meal. Really quick and easy to make!

Kidney beans are paired with hard boiled eggs, onions, and celery to create a yummy salad that goes well with nearly any meal.

More salad recipes:

• Carolina coleslaw
• Spicy cucumber salad
• Easy broccoli salad
• Caprese garlic bean salad
• Cherry fluff salad
• Creamy red potato salad

Kidney Bean Salad

Prep Time: 5 Minutes

Serves: 6

Ingredients:

• 30 Ounces Dark Red Kidney Beans, drained (2 cans)
• 4 Boiled Eggs, chopped
• ½ Cup Diced Red Onion
• ½ Cup Diced Celery
• ⅓ Cup Mayonnaise
• ⅓ Cup Sweet Pickle Relish
• Salt & Pepper, to taste

Directions:

There are barely any instructions here because this is just so incredibly easy to make!

Combine all ingredients in a large mixing bowl. 

Serve immediately or cover and refrigerate until ready to serve. Enjoy!

Tips:

• You can use real mayo or miracle whip, whichever you prefer. Miracle whip will add a bit of sweetness.
• If you aren’t a fan of sweetness in your salad, swap out the sweet relish for dill relish. 
• Be sure to rinse your kidney beans well. Some brands leave a strange mushy layer at the top and it’s not good in the salad. 
• You can use light red kidney beans as well. This is totally up to you. Light kidney beans don’t have as much flavor as dark red. 
• Store in the fridge in an airtight container for up to 5 days. Do not freeze.