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Kidney bean salad
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Ingredients | |
1 can (16 ounces) | kidney beans, rinsed and drained |
2 | hard-boiled large egg, chopped |
1/2 cup | sliced celery |
1 small | onion, chopped |
1/4 cup | mayonnaise |
1/4 cup | dill pickle relish |
1/2 teaspoon | pepper |
1/4 teaspoon | salt |
Lettuce leaf, optional |
Directions
In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.
Nutrition Facts
1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.
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