Easy Kidney Bean Salad Recipe
This easy to make Kidney Bean Salad recipe with a creamy dressing is a delicious potluck favorite that can be ready to serve in under 15 minutes. Boiled eggs and crunchy celery add extra texture and flavor that really help make a super healthy. nutritious side dish everyone will love.
Ingredients
- 30 oz Dark Red Kidney Beans 2 cans, drained
- 4 eggs boiled, chopped
- ½ cup red onion diced
- ½ cup celery diced
- ⅓ cup mayonnaise
- ⅓ cup sweet pickle relish
- salt and pepper to taste
Instructions
- Rinse the kidney beans well and set aside. Don't skip this step because there is a starchy liquid that is canned with the bean that you want to remove.
- Chop all the over ingredients and add to a large mixing bowl.
- Combine beans with dry other salad ingredients.
- In a small bowl, mix mayo and relish together and toss over salad.
- Serve immediately or place in an airtight container and refrigerate until ready to serve
Notes
Because this recipe has mayo in it, don't leave it sitting out too long at room temperature.
- You can use real mayo or miracle whip, whichever you prefer. Miracle whip will add a bit of sweetness.
- If you aren’t a fan of sweetness in your salad, swap out the sweet relish for dill relish.
- Be sure to rinse your kidney beans well. Some brands leave a strange mushy layer at the top and it’s not good in the salad.
- You can use light red kidney beans as well. This is totally up to you. Light kidney beans don’t have as much flavor as dark red.
- Store in the fridge in an airtight container for up to 5 days. Do not freeze
Nutrition
Calories: 331kcalCarbohydrates: 39gProtein: 16gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 114mgSodium: 241mgPotassium: 659mgFiber: 11gSugar: 5gVitamin A: 370IUVitamin C: 3mgCalcium: 64mgIron: 5mg
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