| This recipe is liked by 0 person(s). |
Kidney bean salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.