Kidney Bean Salad

5 from 1 vote

Enjoy a classic old fashioned kidney bean salad with a creamy dressing. A fantastic addition to any summer BBQ, picnic, or tailgate celebration.

Course Side Dish

Cuisine American

Keyword kidney bean salad, old fashioned kidney bean salad, red kidney bean salad

Prep Time 10

Cook Time 0

refrigerations 1

Total Time 1 10

Servings servings

Calories 300kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Stainless Steel Mixing Bowls
Measuring Spoons and Cups
can opener
Wooden Spoon

Ingredients

30 ounce can, dark red kidney beans rinsed and drained
4 hard boiled eggs peeled and chopped
½ cup red onion peeled and diced
½ cup celery diced
½ cup mayonnaise
⅓ cup sweet pickle relish
salt and pepper, to taste

Instructions

In a large mixing bowl, combine all the ingredients, red kidney beans, chopped hard boiled eggs, diced red onion, diced celery, mayonnaise, sweet pickle relish, and season with salt and pepper.
Cover the bowl with plastic wrap and store in the refrigerator for at least an hour up to 12 hours
Taste the salad, if needed adjust seasonings. Optional garnish, serve with chopped fresh parsley.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Storage: Store in the refrigerator in a covered airtight container for up to 5 days.

Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition