Justin Wilson Kidney Bean Salad

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Cool and crunchy.


2 12 oz Cans of red kidney beans; drained
1 onion; diced
1 cup celery; diced
3/4 cup dill pickles; diced
2 Eggs; hard boiled, diced
1/4 cup mayonnaise
salt and pepper to taste

Original recipe makes 8 Servings



Drain beans, rinse lightly and add to large bowl.

Dice onions, celery, pickles and eggs into small equal sizes. About 1/4 inch or less.

Add mayo, salt and pepper and stir ingredients.

Chill 15 minutes

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Pickles should be very crisp with a sharp dill flavor. To make the salad extra crunchy trim off the soft seeded centers of Dill Spears. [I posted this recipe.]
Radarman 5y ago

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