Kidney Bean Salad Recipe
Great for parties and potlucks, this Kidney Bean Salad Recipe is a flavorful and hearty salad that is always a crowd-pleaser.
Servings 6
Calories 366kcal
Ingredients
- 30 ounces dark red kidney beans drained (2 cans)
- 4 eggs hard-boiled chopped
- ½ cup red onion diced
- ½ cup celery diced
- ⅓ cup mayonnaise
- ⅓ cup sweet pickle relish
salt & pepper, to taste
Instructions
- Combine the beans, chopped eggs, diced onion, diced celery, mayo, relish, salt, and pepper in a large mixing bowl. Toss to combine.
- Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
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
Serving: 1g | Calories: 366kcal | Carbohydrates: 42g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 249mg | Potassium: 765mg | Fiber: 12g | Sugar: 5g | Vitamin C: 4mg | Calcium: 223mg | Iron: 9mg | Net Carbohydrates: 30g