Kidney Bean Salad

Creamy and sweet, cool bean salad.

Directions:

  1. Place eggs in a small saucepan with enough water to cover. Bring to a boil, cover and turn off the heat. Let eggs sit in hot water for 10 minutes. Drain.
  2. Let eggs cool, about 5 minutes. Peel and dice.
  3. In a medium bowl, combine kidney beans, diced eggs, onion, relish, celery, salt, pepper and mayonnaise. Mix thoroughly. Chill if desired.
  4. Serve with chips.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

2 Goldhen Large Eggs

2 15.5-ounce cans Dakota's Pride Kidney Beans, drained and rinsed

½ red onion, diced

2 tablespoons Great Gherkins Sweet Relish

1 stalk celery, diced

Pinch Stonemill Essentials Iodized Salt

Pinch Stonemill Essentials Ground Black Pepper

2 tablespoons Burman's Mayonnaise

13 ounces Clancy's Restaurant Style Tortilla Chips


Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes


Servings:
8