Kidney Bean Salad

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

Step 1

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.

Step 2

In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.