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Kidney Bean Salad

Kidney Bean Salad

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Jackie Smith

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet


  1. Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
  2. In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.
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This basic recipe has been a favorite in my family for fifty years. We omit the celery, and add diced pieces of cheese..Velveeta seems to be the most popular, cheddar came in a close second..


The old stand-by basic recipe, that you can easily play around with, that I've used for many years. Everyone in my family loves it!


Out of this world! I JUST made this - it hasn't even chilled yet and I can't keep my fork out of it. I couldn't decide between bean salad or corn salad, so I made this and added a 15oz can of drained sweet corn (I tripled the original recipie first - I had a 52oz can of kidney beans). Also subbed green onion for regular (had 'em), and chopped uo a dill pickle instead of sweet relish. I'm a goof about altering recipies (not always with good results), but this one surely doesn't need goofing with. Thank you sooooooo much for sharing this!! My new favorite salad!