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Kidney Bean Salad

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 hard-boiled large eggs, chopped
  • 1/2 cup sliced celery
  • 1 small onion, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup dill pickle relish
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Leaf lettuce, optional

Directions

  1. In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Nutrition Facts

1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.

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