Kidney Bean Salad recipe
All Recipes Salad BeansIngredients
- 2 eggs 2 (15 ounce) cans kidney beans, drained ½ onion, diced 1 stalk celery, diced 2 tablespoons sweet pickle relish ½ cup mayonnaise salt and pepper to taste
Nutrition Info
- 285.2 caloriescarbohydrate: 25.1 gcholesterol: 69 mgfat: 16.8 gfiber: 8.9 gprotein: 10 gsaturatedFat: 2.7 gservingSize: -sodium: 501.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Kidney Bean Salad
Directions
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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.