Kidney Bean Salad

Domestic Goddess

Active member
Kidney%2BBean%2BSalad.JPG



Kidney Bean Salad

1 can (16 oz.) Bush's Light Red Kidney Beans, drained & rinsed
1/2 cup thinly sliced celery
1/2 cup chopped dill pickle
1 jar (2 oz.) diced red pimientos, drained well
1 tablespoon diced onion (l used red onion)
1/3 cup mayonnaise
1-2 more tablespoons mayonnaise
1/8 tsp. salt
dash ground black pepper

In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.

In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.

Lightly toss together the vegetables and mayonnaise.

Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.

Gently stir salad before serving.

Yields: 4-5 servings
 

QSis

Grill Master
Staff member
Gold Site Supporter
My roommates and I used to make this on weekends in college all the time, and served it with Saltines (we were broke).

Loved it!

Lee
 

Domestic Goddess

Active member
My roommates and I used to make this on weekends in college all the time, and served it with Saltines (we were broke).

Loved it!

Lee
Oh my goodness, I hope you're not tired of this recipe. I haven't had it for quite a while. I'll tell my husband whenever we decide to make it, we need to serve it on saltine crackers.
 
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