Kidney Bean Salad
Catherine Thompson Floyd
1 can(s)kidney beans, drained
1celery stalk, chopped
1/4 conion, chopped finely
1/4 csweet pickle, chopped
2eggs, hard boiled, peeled and chopped
1/4 to 1/2 cmayonnaise or salad dressing
·salt & pepper to taste
How to Make Kidney Bean Salad
- Mix all ingredients in a bowl. Chill to blend flavors, although I can't keep out of it, so I serve it right away.
- You can substitute no fat or low fat mayonnaise and use just egg whites to make this low fat. Cheese cubes such as cheddar or colby can be used, to taste.