Kidney Bean and Sweet Pickle Salad

This is a favorite of my family.

INGRIDIENT

1 (20 ounce) can dark red kidney beans, drained and rinsed

½ white onion, diced

2 hard-boiled eggs, diced

1 cup diced sweet pickles

1 cup mayonnaise

2 stalks celery, diced

salt and ground black pepper to taste

DIRECTION

Step: 1

Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.

Step: 2

Refrigerate 8 hours to overnight to allow flavors to combine.

NUTRITION FACT

Per Serving: 399 calories; protein 7.9g; carbohydrates 22.8g; fat 31.4g; cholesterol 84.6mg; sodium 565.7mg.

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