Amy's Kidney Bean Salad

Amy's Kidney Bean Salad

7
amy 0

"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

20 m servings 365 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

  • 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.
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Reviews

7
  1. 7 Ratings

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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.