Kidney bean salad is good to serve at any time of the year. It goes well with grilled food at cookouts during the summer or at winter meals served with a hearty soup and homemade bread. This is only one of many recipes for bean salad. I think every family has their own version.
- 2 cans of kidney beans, drained and rinsed
- ½ an onion, diced
- 2 large celery ribs, diced
- 3 hard-boiled eggs, peeled and chopped
- 1 tablespoon dark spicy mustard
- 2 tablespoons of sweet pickle relish
- 1/3 cup or more mayonnaise
- Salt and pepper to taste
Cook the eggs, peel and chop. Set aside. Drain and rinse the kidney beans and put in a large bowl. Dice the half onion, clean and cut the celery in long stripes lengthwise, then chop across to dice. Add the celery and onion to the beans. Add the chopped eggs to the bowl. Dump in the mustard, relish and mayonnaise. Stir to combine and add the salt and pepper. Taste and adjust seasoning. Refrigerate until ready to serve.
You can use cooked dry beans instead of canned.
Use a different type of bean or a combination of types.
Diced tomatoes go well in this salad
Use green onions if you have them.