Recipe by amy
"This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!"
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salt and ground black pepper to taste
4 (8 ounce) cans
dark red kidney beans, drained and rinsed
hard-boiled eggs, chopped
green bell pepper, chopped
red onion, chopped
I made this because I remember my grandmother always having it at picnics. I took it to a pot luck and it was a rave !! I did substitute 1/2 of the mayo with greek plain yogurt.
This was so tasty and very quick & easy to prepare. Next time I'd probably do half yoghurt. This will be a winner for barbecues.
Good! I added a little sweet relish and left out the onion and it was delicious. Will definitely make again.
I added chick peas
Very good recipe. Definitely make it ahead of time because it tastes much better after a day or two.
I found that making it per recipe it comes out quite bland for my tastebuds. However, I rated it 4 stars because it's a great combo that can easily be tweaked to greatness. I added 6 TBS of vinegar and 6 pks of nutrisweet, plus LOTs of salt and pepper. ( I added it 2TBS of vinegar at a time and kept tasting it until it tasted the way I thought was good) The basic recipe does have a hint of the sweet and sour, but it's very faint. I think using the greek yogurt with it's tanginess would help. I suggest making it with 1/2 yogurt and otherwise per recipe, then just tweek it until it has the taste you like. Certainly a healthy dish. Thank you for sharing it.
Yummy! I also used 1/2 cup of yogurt and 1/2 cup mayo..did not have milk so used coconut milk and it still tasted great! Thanks Amy!
* Percent Daily Values are based on a 2,000 calorie diet.
Amy's Kidney Bean Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 237
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