Amy's Kidney Bean Salad

This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 365 Calories

Ingredients

• 2 tablespoons milk
• 1 tablespoon white sugar
• 1 cup mayonnaise
• salt and ground black pepper to taste
• 1 green bell pepper, chopped
• 2 tablespoons vinegar
• 1 small red onion, chopped
• 6 hard-boiled eggs, chopped
• 4 (8 ounce) cans dark red kidney beans, drained and rinsed

Recipe Instructions

Step 1

Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.

Step 2

Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.