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READY IN 1½ hrs

Kidney Bean Salad

Read Reviews (95)

"A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together." — Jackie Smith

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All about Eggs

Original recipe makes 6 servings Change Servings

2 eggs
2 (15 ounce) cans kidney beans, drained
1/2 onion, diced
1 stalk celery, diced

2 tablespoons sweet pickle relish
1/2 cup mayonnaise
salt and pepper to taste

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Directions

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

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PREP 15 mins
COOK 12 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 12, 2005

This basic recipe has been a favorite in my family for fifty years. We omit the celery, and add diced pieces of cheese..Velveeta seems to be the most popular, cheddar came in a close second..

—Puxrus

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Most Helpful Critical Review

Oct 17, 2005

I did not care for this recipe. It sounded quick and easy and it was, but with dubious results. The mayo was all I could see and taste, there was really no other flavor in the "salad." I chilled it overnight hoping the mayonnaise flavor would subside compared to the relish and salt and pepper to no avail. 1/2 C. of mayo was a lot making it heavy and gooey. I won't be making this one again.

—Kate Fisher

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103 Ratings

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Jul 19, 2005

The old stand-by basic recipe, that you can easily play around with, that I've used for many years. Everyone in my family loves it!

—SELEA

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Jul 29, 2005

Out of this world! I JUST made this - it hasn't even chilled yet and I can't keep my fork out of it. I couldn't decide between bean salad or corn salad, so I made this and added a 15oz can of drained sweet corn (I tripled the original recipie first - I had a 52oz can of kidney beans). Also subbed green onion for regular (had 'em), and chopped uo a dill pickle instead of sweet relish. I'm a goof about altering recipies (not always with good results), but this one surely doesn't need goofing with. Thank you sooooooo much for sharing this!! My new favorite salad!

—riverliving

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Jul 10, 2005

This was a good salad, but it won't knock your socks off. I don't like sweet relish so used dill relish instead. I also used green onion instead of regular onion as I didn't want a strong raw onion taste. It was good, but I'll probably add more dill relish next time & maybe some dill weed & a sprinkling of parmasean cheese. It's a good salad, but needs a little something added for my taste.

—Jennifer

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Feb 12, 2005

Killer.

—Chef Hans

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Jan 04, 2008

Tastes delicious when chilled.

—Deester

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May 03, 2005

Very good! I left out the eggs and celery and added a jalepeno pepper. Everyone loved it. Will defitately make again. Great summer time salad!

—CLAWSON1

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Nutrition

Calories
285 kcal
14%

Carbohydrates
25.1 g
8%

Cholesterol
77 mg
26%

Fat
16.8 g
26%

Fiber
8.9 g
36%

Protein
10 g
20%

Sodium
540 mg
22%

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

Nutritional Information

Kidney Bean Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 285
Calories from Fat: 151

% Daily Value *
Total Fat 16.8g 26 %
Saturated Fat 2.7g 14 %
Cholesterol 77mg 26 %
Sodium 540mg 22 %
** Potassium 57mg 2 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 8.9g 36 %
Protein 10g 20 %
Sugars 2.3g
Vitamin A 4 %
Vitamin C 2 %
Calcium 7 %
Iron 24 %
Thiamin 16 %
** Niacin 5 %
** Vitamin B6 9 %
** Magnesium 1 %
** Folate 7 %

* 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.