Created by: Felix4067
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Recipe #5751 | Created on June 19, 2012
Categories: Salads, Beans, Vegetables, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Baby Shower, Cinco de Mayo, Entertaining, Father's Day, July 4th, Picnic, Potluck, Summer, Refrigerator, Diabetic, High Fiber, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Make it from scratch (more)
Kidney Bean Salad
"Mom used to make this all the time in the summer when we were kids. I didn't much care for kidney beans, but I loved this salad. It's easy to make, and offers an alternative to pasta and potato salads when you're trying to cut carbs."
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 1 cup celery, chopped
- 1/2 cup dill pickle, chopped
- 2 tablespoons pimiento, chopped
- 1 tablespoon red onion, minced
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise
What You Will Need
No special items needed.
Step 1
Combine all ingredients in a large bowl and stir well to combine.
Step 2
Refrigerate at least three hours before serving.
- Serving Size: 1 (127.8 g)
- Calories 135.4
- Total Fat - 9.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 18.8 mg
- Sodium - 341.3 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 1.8 g
- Sugars - 4.9 g
- Protein - 1.3 g
- Calcium - 59.1 mg
- Iron - 0.9 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg