Kidney Bean Salad

Name: Kidney Bean Salad
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams kidney beans, drained; 1 stalk celery, diced; 2 eggs; 118 milliliters mayonnaise; 1 onion, diced; 6 servings salt and pepper to taste; 2 Tbsps sweet pickle relish

Kidney Bean Salad might be just the side dish you are searching for. This recipe makes 6 servings with 274 calories, 10g of protein, and 16g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up kidney beans, celery, onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Place eggs in a saucepan with enough cold water to cover. Bring to a boil.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper