This kidney bean salad is a simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.
Ingredients
- 2 eggs
- 2 cans kidney beans , 15 ounce
- 0.5 cups mayonnaise
- 0.5 onion , diced
- 1 stalk celery , diced
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
Instructions
-
1
Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
-
2
Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.
Nutrition Facts
Per serving
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