KIDNEY BEAN SALAD
Steps:
- 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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 25.1 g, Cholesterol 69 mg, Fat 16.8 g, Fiber 8.9 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 501.1 mg, Sugar 2.3 g
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Sam Rau
[email protected]This salad is bland and boring. I wouldn't recommend it.
Veronica Mutangara
[email protected]I'm not sure about the kidney beans in this salad. I think I would prefer a different type of bean.
TS GAMER YT
[email protected]This is a great salad to make ahead of time. It's even better the next day.
Shawon Hp
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Tonim Sheikh
[email protected]This salad is a great way to get your daily dose of fiber and protein. It's also very affordable to make.
willie harmse
[email protected]I made this salad for a picnic and it was a big hit. Everyone loved the unique flavor of the dressing.
md rajukhan3458
[email protected]This is a great recipe for using up leftover kidney beans. I also like to add a can of corn or black beans for extra variety.
Lucy Eisenbeiser
[email protected]I'm not a huge fan of kidney beans, but this salad changed my mind. The dressing is so good that it really enhances the flavor of the beans.
Laur The wolf
[email protected]This salad is so easy to make and it's packed with flavor. I love the crunch of the celery and red onion.
Nabeel Ali
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's a great side dish for potlucks or BBQs.
Crystal Mickle
[email protected]This simple kidney bean salad is a hit! The combination of kidney beans, veggies, and dressing is so refreshing and flavorful. I love that it's a no-cook recipe, so it's perfect for hot summer days.