Kidney Bean Salad
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"A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together."
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 12 Minutes
- Ready In:
- 1 Hour 30 Minutes
- Servings:
- 6
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INGREDIENTS:
- 2 eggs
- 2 (15 ounce) cans kidney beans, drained
- 1/2 onion, diced
- 1 stalk celery, diced
- 2 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- salt and pepper to taste
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DIRECTIONS:
- 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.
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