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Top-down look at a bowl of kidney bean salad with red onion, celery, and hard boiled eggs in mayonnaise dressing.

Kidney Bean Salad with Eggs

Kidney bean salad with eggs combines beans, hard boiled eggs, red onion, celery, mayonnaise, and sweet pickle relish for a chilled side dish.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 30 oz can dark red kidney beans rinsed and drained
  • 4 hard boiled eggs peeled and chopped
  • 1/2 cup red onion peeled and diced
  • 1/2 cup celery diced
  • 1/2 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • salt and pepper to taste

Instructions
 

  • Mix bean salad:

    In a large mixing bowl, toss together the kidney beans, chopped hard boiled eggs, diced red onion, diced celery, mayonnaise, sweet pickle relish, and season with salt and pepper.

  • Chill salad:

    Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours.

  • Season and garnish:

    Check the salad for seasoning and adjust if necessary. Optionally, top with chopped fresh parsley before serving.
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