Real Recipes From Real Home Cooks ®

kidney bean salad

Recipe by
Cindi M. Bauer
Marshfield, WI

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.

yield 4 - 5
method No-Cook or Other

Ingredients For kidney bean salad

  • 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

  • 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.
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