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
Calories 360 Total Fat 12g Sodium 390mg Total Carbohydrate 50g Fiber 6g Sugars 4g Protein 11g