Kidney Bean Salad

Cindi Bauer

By
@DomesticGoddess

I never had kidney bean salad, not till I came across this recipe which was originally posted by Felix4067 at food.com. I did tweak the recipe a bit, and it's now become a family favorite recipe.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4 - 5

Method:

No-Cook or Other

Ingredients

1 can
(16 oz.) bush's light red kidney beans, drained & rinsed
1/2 cup
thinly sliced celery
1/2 cup
chopped dill pickle
1 jar
(2 oz.) diced red pimientos, drained well
1 tablesp.
diced onion (l used red onion)
1/3 cup
mayonnaise
1-2 more
tablespoons mayonnaise
1/8 tsp.
salt
dash
ground black pepper

Directions Step-By-Step

1
In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.
2
In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.
3
Lightly toss together, the vegetables and mayonnaise.
4
Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.
5
Gently stir salad before serving.

About this Recipe