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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 (15 ounce) cans kidney beans, drained
- ½ cup mayonnaise
- ½ onion, diced
- 1 stalk celery, diced
- 2 tablespoons sweet pickle relish
- salt and pepper to taste
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat3g | 14% |
| Cholesterol69mg | 23% |
| Sodium501mg | 22% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber9g | 32% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C1mg | 5% |
| Calcium58mg | 4% |
| Iron2mg | 13% |
| Potassium57mg | 1% |
*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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