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Kidney Bean Salad Recipe

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This recipe for Kidney Bean Salad, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Wirebaugh
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs
2 (15 ounce) cans kidney beans, drained
1/2 onion, diced
1 stalk celery, diced
2 tablespoons sweet pickle relish
1/2 cup mayonnaise
salt and pepper to taste

Directions:
Directions:
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.

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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