Kidney Bean Salad

Catherine Thompson Floyd


Creamy Kidney beans, crunchy celery, the pop of sweet pickle, the tender boiled eggs, tart mayonnaise and onion all blends together in your mouth for a delightful salad to serve with burgers or just fix for quickie vegetarian fare! Goes along to pot-lucks. Handed down to me from my Momma that my family enjoyed all year through as I was growing up.


★★★★★ 3 votes

10 Min


  • 1 can(s)
    kidney beans, drained
  • 1
    celery stalk, chopped
  • 1/4 c
    onion, chopped finely
  • 1/4 c
    sweet pickle, chopped
  • 2
    eggs, hard boiled, peeled and chopped
  • 1/4 to 1/2 c
    mayonnaise or salad dressing
  • ·
    salt & pepper to taste

How to Make Kidney Bean Salad


  1. Mix all ingredients in a bowl. Chill to blend flavors, although I can't keep out of it, so I serve it right away.
  2. 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.

Printable Recipe Card

About Kidney Bean Salad

Course/Dish: Salads Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids

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