Kidney Bean Salad
Creamy and sweet, cool bean salad.
- 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.
- Let eggs cool, about 5 minutes. Peel and dice.
- In a medium bowl, combine kidney beans, diced eggs, onion, relish, celery, salt, pepper and mayonnaise. Mix thoroughly. Chill if desired.
- Serve with chips.
Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen
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