Kidney Bean Salad
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Created By: greenlabcoat
Last Modified: 08/21/06
Summary: has 6 servings, each has 9.8g protein


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note - Mon, 21 Aug 2006 19:19:33 GMT

Kidney Bean Salad

Submitted by: Jackie Smith
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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 (change)

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

DIRECTIONS:

  1. 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.
  2. 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.

From: http://salad.allrecipes.com/az/78525.asp



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