
Kidney Bean Salad
Total Time
Prep/Total Time: 15 min.
Yield
2 servings
This kidney bean salad delivers creamy and savory flavors, and it's hearty enough to enjoy as a light lunch or even a dinner entree. It's also fridge-friendly, so it can easily be prepared ahead.
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
- 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.
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.
Recipe Creator
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