KIDNEY BEAN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
My daughter's friend made this as a side dish, but it's hearty enough to enjoy as a light lunch or even a dinner entree.
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 532 calories, FatContent 28g fat (5g saturated fat), CholesterolContent 222mg cholesterol, SodiumContent 1227mg sodium, CarbohydrateContent 51g carbohydrate (16g sugars, FiberContent 13g fiber), ProteinContent 21g protein.
KIDNEY BEAN SALAD RECIPE : TASTE OF SOUTHERN
Follow our compete, step-by-step, photo illustrated instructions for making this old fashioned kidney bean salad recipe.
Provided by Steve Gordon
Total Time 15 minutes
Prep Time 15 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Drain kidney beans in a colander. Rinse and drain again. Let drain well.
- Chop the eggs.
- Chop the celery.
- Chop the onions.
- Place the mayonnaise in a medium sized mixing bowl.
- Add the pickle relish.
- Add the black pepper.
- Add the salt.
- Stir well to combine.
- Add the chopped eggs.
- Add the chopped celery.
- Add the chopped onions.
- Add the drained kidney beans.
- Fold everything together until well combined.
- Refrigerate the salad for 1-2 hours, or overnight if possible, before serving.
- Enjoy!
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