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Amy's Kidney Bean Salad

Amy Clum Nash

"This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, everyone wants the recipe. Simple and quick to make with just a few ingredients. Everyone will love it! Can eat right away but the longer it sits in the refrigerator the better it tastes. I like to make it the day ahead of when I am wanting to serve. Enjoy!"
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Ingredients

20 m servings 365 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
  2. Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

Nutrition Facts


Per Serving: 365 calories; 26.4 g fat; 21.8 g carbohydrates; 11.3 g protein; 170 mg cholesterol; 446 mg sodium. Full nutrition

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Reviews

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I made this because I remember my grandmother always having it at picnics. I took it to a pot luck and it was a rave !! I did substitute 1/2 of the mayo with greek plain yogurt.

This was so tasty and very quick & easy to prepare. Next time I'd probably do half yoghurt. This will be a winner for barbecues.

Good! I added a little sweet relish and left out the onion and it was delicious. Will definitely make again.

I make this a couple of times a month! We love it - I only use 1 tbsp of milk and use 1 tbsp apple cider vinegar and 1 tbsp white vinegar. I also omit the peppers and egg. Make sure beans are d...

I added chick peas

Yummy, yummy with lots of protein and potassium! Best the next day after sitting in refrigerator over night. I added half a cup of plain greek yogurt and of course a tiny bit more sugar :) 32o...

I make similar but no vinegar no sugar or peppers. Add 1/4 c sweet relish.. celery and onion. It is sooo good :)

I just made this but knew I would make a couple of changes since I was trying to recreate a specific kidney bean salad from a small delicatessen near our IL home. I omitted the boiled egg and a...

Very good recipe. Definitely make it ahead of time because it tastes much better after a day or two.