How to Make Kidney Bean Salad - A Step-by-Step Guide

There's nothing quite as satisfying as a hearty, flavorful salad, and this kidney bean salad is sure to please even the most discerning palate. Packed with protein, fiber, and essential nutrients, this dish is not only delicious but also incredibly nutritious. Whether you're looking for a quick and easy lunch option, a side dish for a barbecue, or a healthy, satisfying dinner, this kidney bean salad is a versatile and satisfying choice.

The key to this salad is the combination of ingredie...

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Ingredients

  • 2 eggs
  • 2 (15 ounce) cans kidney beans, drained
  • ½ cup mayonnaise
  • ½ onion, diced
  • 1 stalk celery, diced
  • 2 tablespoons sweet pickle relish
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 6

  • Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
  • Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.
  • Nutrition

    285 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 69mg
    • Sodium: 501mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 9g
    • Total Sugars: 2g
    • Protein: 10g
    • Vitamin C: 1mg
    • Calcium: 58mg
    • Iron: 2mg
    • Potassium: 57mg