kidney bean salad

Name: Kidney Bean Salad
Yield: 4
Cuisine: American
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

59 Pinches 1 Photo

Cindi Marie Bauer

Marshfield, WI

Updated on Feb 27, 2015

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.

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method No-Cook or Other

yield 4 - 5

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

How To Make kidney bean salad

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.

Step 2

In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.
Step 3

Lightly toss together the vegetables and mayonnaise.
Step 4

Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.
Step 5

Gently stir salad before serving.
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