Kidney Bean Salad Recipe

Kidney Bean Salad Recipes

  • PREP 15 mins
  • COOK 12 mins
  • READY IN 1 hr 30 mins


Original recipe makes 6 servings

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


  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.

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