Kidney Bean Salad
A light and flavorful Kidney Bean Salad makes the perfect choice for a simple lunch or light dinner. Sometimes, we crave simplicity—whether we’re tired of cooking, recovering from a holiday food binge, or just need to work with what we have. This kidney bean salad hits the spot. With ingredients like canned kidney beans, mayo, eggs, and pickles—things you probably already have on hand—it’s nutritious, well-balanced, and crunchy. It’s definitely my go-to for easy meals. Try it once, and you’ll find yourself making it regularly. It also works great for parties and potlucks! For more salad ideas, look no further: Couscous and Chickpea Salad Chickpea Salad
Servings: 2 yield(s)
Prep Time: 10 mins
Ingredients
  • 1 can 15.5oz/439g red kidney beans
  • 1/3 cup diced pickles (2 large or 4 small pickles.)
  • 1/4 cup red onion (Diced small.)
  • 2 large eggs (Hard boiled and diced.)
  • 2 tbsp mayo
  • 1/4-1/2 tsp salt
  • black pepper (To taste.)
  • 1 tsp lemon juice
  • 1/2-1 tsp sugar
  • 1-2 tbsp parsley (Chopped.)
Instructions
  1. In a large bowl, combine all the ingredients and mix well. Sprinkle with parsley and serve.