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.
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
Instructions
- Combine all ingredients in a large mixing bowl.
- Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
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.
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.
Nutrition
Calories: 638kcalCarbohydrates: 94gProtein: 37gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 130mgSodium: 255mgPotassium: 2016mgFiber: 22gSugar: 8gVitamin A: 385IUVitamin C: 8mgCalcium: 142mgIron: 10mg
Tried this recipe?Let us know how it was!