Kidney Bean and Sweet Pickle Salad

Kidney Bean and Sweet Pickle Salad

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"This is a favorite of my family."
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8 h 20 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
  2. Refrigerate 8 hours to overnight to allow flavors to combine.



SUPER and easy One of our family favorites. I use sweet pickle relish instead of chopping sweet pickles

Just like the one served in the Wisconsin "Supper Clubs"! Wonderful taste in a classic salad. Sometimes this salad also had shredded cheddar cheese mixed in.

I made this recipe, it reminds me of an old favorite that my mother made us as a child. I made it just as the recipe states except I did add some small cheese cubes. I am already planning to ma...

This is similar to the New England Bean Dip (which I love) but has a milder flavor. I cheated a little by using a pickle relish instead of chopped pickles, which added a little more liquid, bu...