Kidney Bean Salad


This kidney bean salad is a simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins


  • 2 eggs

  • 2 (15 ounce) cans kidney beans, drained

  • ½ cup mayonnaise

  • ½ onion, diced

  • 1 stalk celery, diced

  • 2 tablespoons sweet pickle relish

  • salt and pepper to taste


  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.

  2. Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.

Nutrition Facts (per serving)

285 Calories
17g Fat
25g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 285
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 14%
Cholesterol 69mg 23%
Sodium 501mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 9g 32%
Total Sugars 2g
Protein 10g
Vitamin C 1mg 5%
Calcium 58mg 4%
Iron 2mg 13%
Potassium 57mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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