Kidney Bean Salad
This easy Kidney Bean Salad is a classic recipe that’s perfect when you need a quick side dish for family dinners, backyard cookouts, or summer potlucks. Made with canned kidney beans, chopped eggs, crisp celery, and a creamy dressing, it’s full of satisfying texture and plenty of flavor. Whether you’re looking for an easy bean salad, a quick lunch, or a perfect cold side dish, this recipe comes together in just minutes and tastes even better the next day.
Yes! This salad is excellent for meal prep because the flavors continue to develop after a few hours in the refrigerator. It’s even better the next day.
Absolutely. Dark red kidney beans have a richer flavor, but light kidney beans work well too.
Store leftover Kidney Bean Salad in an airtight container in the refrigerator for 3-4 days. Give it a good stir before serving again. Freezing is not recommended because the creamy dressing and eggs don’t thaw well.
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Ingredient Notes
- Dark Red Kidney Beans: The star of the show with hearty texture and rich flavor.
- Boiled Eggs: Add protein and make the salad extra satisfying.
- Red Onion: Brings a little crunch and mild bite.
- Celery: Adds fresh, crisp texture.
- Mayonnaise: Creates the creamy dressing that coats every bite.
- Sweet Pickle Relish: Adds a touch of sweet flavor and tang.
- Salt & Black Pepper: Season everything to taste.
How to make Kidney Bean Salad
- Drain and rinse the canned kidney beans well under cold water.Add the beans, chopped eggs, diced red onion, diced celery, mayonnaise, sweet pickle relish, salt, and black pepper to a large mixing bowl or large bowl.
- Stir until all of the salad ingredients are evenly coated in the dressing. You can serve immediately, or I suggest refrigerate until chilled before serving.
Kidney Bean Salad
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Ingredients
- 30 Ounces Dark Red Kidney Beans drained
- 4 Boiled Eggs chopped
- ½ Cup Diced Red Onion
- ½ Cup Diced Celery
- ⅓ Cup Mayonnaise
- ⅓ Cup Sweet Pickle Relish
- Salt & Pepper to taste
Instructions
- Drain and rinse the canned kidney beans well under cold water.Add the beans, chopped eggs, diced red onion, diced celery, mayonnaise, sweet pickle relish, salt, and black pepper to a large mixing bowl or large bowl.
- Stir until all of the salad ingredients are evenly coated in the dressing. You can serve immediately, or I suggest refrigerate until chilled before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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