Bean Salad - Master Cookbook Recipe # 547
This classic, hearty bean salad is a wonderful alternative to traditional potato or pasta salads. Packed with protein from kidney beans and a satisfying crunch from fresh vegetables and pickles, it’s all brought together with a light, creamy dressing. It’s an easy-to-make side dish that only gets better as it chills!
This is recipe #547 in Tammy’s Master Cookbook.
Ingredients
- 2 - 14.5 oz. cans kidney beans, drained
- 1 onion, chopped small
- 1 green pepper, chopped small
- 4 stalks celery, chopped small
- 3 boiled eggs, chopped small
- 1/2 cup pickles (sweet or dill), chopped small
- 1/4 cup mayonnaise
- 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine the Base: In a large mixing bowl, combine the drained kidney beans, finely chopped onion, green pepper, celery, boiled eggs, and pickles. Toss them together until well mixed.
- Dress the Salad: Add the mayonnaise, a small pinch of sugar, and a dash of salt and pepper to the bowl. Stir gently until all the ingredients are evenly coated in the creamy dressing.
- Chill: Transfer the mixture to a covered dish and place it in the refrigerator. Let it chill for at least 2 hours to allow the flavors to meld together perfectly.
- Serve: Give it a quick toss before serving cold.
Notes
Tammy's Tips
The beauty of this salad is how customizable it is! If you prefer a bit of tang, go with dill pickles; if you like a little sweetness, sweet pickles are the way to go. Make sure to chop your vegetables and eggs into small, uniform pieces so you get a little bit of everything in every bite. This is a fantastic dish to bring to a summer cookout or a family potluck!