kidney bean salad
(3 ratings)
Creamy Kidney beans, crunchy celery, the pop of sweet pickle, the tender boiled eggs, tart mayonnaise and onion all blends together in your mouth for a delightful salad to serve with burgers or just fix for quickie vegetarian fare! Goes along to pot-lucks. Handed down to me from my Momma that my family enjoyed all year through as I was growing up.
(3 ratings)
yield
4 serving(s)
prep time
10 Min
Ingredients For kidney bean salad
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1 cankidney beans, drained
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1celery stalk, chopped
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1/4 conion, chopped finely
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1/4 csweet pickle, chopped
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2eggs, hard boiled, peeled and chopped
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1/4 to 1/2 cmayonnaise or salad dressing
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salt & pepper to taste
How To Make kidney bean salad
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1Mix all ingredients in a bowl. Chill to blend flavors, although I can't keep out of it, so I serve it right away.
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2You can substitute no fat or low fat mayonnaise and use just egg whites to make this low fat. Cheese cubes such as cheddar or colby can be used, to taste.
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Categories & Tags for Kidney Bean Salad:
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