Kidney Bean Salad

  • Servings: 6-7
  • Rating:


  • 1 can (16 oz.) dark red kidney beans or light red kidney beans, drained and rinsed
  • 2 pieces celery, sliced
  • 2 hard cooked eggs, chopped
  • 2 dill pickles, diced
  • 1/8 tsp. pepper
  • 1/4 tsp. onion powder or 1/4 cup chopped onion
  • Mayonnaise or Italian dressing


Drain dark red or light red kidney beans; rinse and drain again. Combine beans with celery, eggs, pickles and seasonings. Add mayonnaise or Italian dressing to your taste.