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Kidney Bean and Sweet Pickle Salad

Rated as 4.88 out of 5 Stars

"This is a favorite of my family."
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8 h 20 m servings 399
Original recipe yields 6 servings


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  1. Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
  2. Refrigerate 8 hours to overnight to allow flavors to combine.

Nutrition Facts

Per Serving: 399 calories; 31.4 22.8 7.9 85 566 Full nutrition

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Read all reviews 7
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SUPER and easy One of our family favorites. I use sweet pickle relish instead of chopping sweet pickles

An old favorite. Easy to make and always a hit at a pitch in dinner. My personal preference is for less sauce, so I halved the mayo and pickle relish. Or add a second can of beans. Or some p...

Easy salad. Also used relish instead of sweet pickles. Added elbow noodles & chopped fresh dill .

Delicious and couldn't wait to have it! I'm sure it will taste better later after longer in the fridge. Left out the onions, but kept everything else. Exactly what I was looking for!

Just like the one served in the Wisconsin "Supper Clubs"! Wonderful taste in a classic salad. Sometimes this salad also had shredded cheddar cheese mixed in.

I made this recipe, it reminds me of an old favorite that my mother made us as a child. I made it just as the recipe states except I did add some small cheese cubes. I am already planning to ma...

This is similar to the New England Bean Dip (which I love) but has a milder flavor. I cheated a little by using a pickle relish instead of chopped pickles, which added a little more liquid, bu...