Kidney Bean Salad

This creamy kidney bean salad is a delicious combination of hard-cooked eggs, kidney beans, crunchy celery, sweet pickle relish, and mayonnaise.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 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 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.

Step 2

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.