Amy's Kidney Bean Salad
Amy Clum Nash
Ingredients20 m servings 365 cals
- Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
- Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.
Per Serving: 365 calories; 26.4 g fat; 21.8 g carbohydrates; 11.3 g protein; 170 mg cholesterol; 446 mg sodium. Full nutrition
ReviewsRead all reviews 11
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...
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...