Kidney Bean Salad

Kidney Bean Salad
  • 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.

04/09/2017
Kidney Bean Salad, recipe PT15M PT1H 5 455 calories
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