Kidney Bean Salad
Submitted by cindyked
Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minThis simple bean salad delivers surprising flavor from an unexpected ingredient: grated dill pickle.
Hard-cooked egg adds protein and richness while celery provides refreshing crunch.
Serve on romaine leaves with creamy anchovy yogurt dressing for a light lunch or side dish.
Chef Tips
- Rinse canned beans thoroughly to remove excess sodium and starchy liquid
- Grate the pickle and onion rather than chopping for better flavor distribution
- Make ahead and refrigerate; flavors improve after an hour as ingredients marinate
- Swap pinto beans for kidney beans for a creamier, milder variation
Ingredients
Directions
Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing.
Comments
Excellent recipe, quick and tasty. I changed ingredients tiny bit (used whole egg, not just whites, used mayo instead of salad dressing. My 9 y.o. son LOVED it too!
Thank you!