Amy's Kidney Bean Salad recipe

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Ingredients

1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
1 tablespoon white sugar
salt and ground black pepper to taste
4 (8 ounce) cans dark red kidney beans, drained and rinsed
6 hard-boiled eggs, chopped
1 green bell pepper, chopped
1 small red onion, chopped

Nutrition Info

364.8 calories
carbohydrate: 21.8 g
cholesterol: 169.8 mg
fat: 26.4 g
fiber: 7.3 g
protein: 11.3 g
saturatedFat: 4.6 g
servingSize: -
sodium: 446.3 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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