Search thousands of recipes reviewed by home cooks like you.

Amy's Kidney Bean Salad

Amy's Kidney Bean Salad

  • Prep

  • Ready In

amy

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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

we2lovetoeat
5
5/26/2012

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.

Leeolive
3
4/14/2012

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.

catie
1
3/26/2013

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