Kidney Bean Salad

Name: Kidney Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
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

Total Time Prep/Total Time: 15 min.

Yield 2 servings

Test Kitchen Approved

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