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Kidney bean salad
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|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||dill pickle relish|
|Lettuce leaf, optional|
In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.
1-1/2 cups: 532 calories, 28g fat (5g saturated fat), 222mg cholesterol, 1227mg sodium, 51g carbohydrate (16g sugars, 13g fiber), 21g protein.