KIDNEY BEAN AND SWEET PICKLE SALAD
Steps:
- Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
- Refrigerate 8 hours to overnight to allow flavors to combine.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 7.9 g, SaturatedFat 4.9 g, Sodium 565.7 mg, Sugar 6.1 g
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Malik Qasim issar
[email protected]This is a great salad for summer. It's light and refreshing.
Nuclear Maga
[email protected]This salad is a great make-ahead dish. It's perfect for picnics or potlucks.
Dany Brezil
[email protected]I love the combination of sweet and tangy in this salad. It's a great way to use up leftover kidney beans.
Rama Sunar
[email protected]This salad is so easy to make and it's always a hit with my guests.
Shandra Jackson
[email protected]I made this salad for my family and they loved it! It's a great side dish for any meal.
Md Najjem Uddin
[email protected]This salad is a great way to get your veggies in. It's packed with kidney beans, corn, and sweet pickles.
Oprah Brown
[email protected]I love the sweet and tangy flavor of this salad. It's a great way to use up leftover kidney beans.
Faheem ali Faheem ali
[email protected]This is a great salad for a summer picnic or potluck. It's easy to make and always a crowd-pleaser.
Timothy Norris
[email protected]This salad is so good! I've made it several times and it's always a hit. The sweet pickles and kidney beans are a great combination, and the dressing is tangy and flavorful. I highly recommend this salad!