Amy's Kidney Bean Salad Recipe - Allrecipes.com
Amy's Kidney Bean Salad Recipe
  • READY IN 20 mins

Amy's Kidney Bean Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
  2. Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.
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Reviews More Reviews

May 26, 2012

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.

 
Apr 14, 2012

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.

 
Mar 26, 2013

Good! I added a little sweet relish and left out the onion and it was delicious. Will definitely make again.

 
Jul 16, 2012

I added chick peas

 
Jul 14, 2013

Very good recipe. Definitely make it ahead of time because it tastes much better after a day or two.

 
Aug 18, 2012

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.

 
Jul 08, 2012

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!

 

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Nutrition

  • Calories
  • 365 kcal
  • 18%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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