Kidney Bean Salad recipe

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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

  1. 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.

  2. 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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