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Kidney Bean Salad |
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Serves: 4
Print this Recipe
1 16-ounce can kidney beans red, well drained
1 cup celery sliced
1/2 cup sweet pickles chopped
3 tablespoons pimiento chopped
1/4 cup green onions thinly sliced
1/4 cup green bell peppers coarsely chopped
Salt and freshly ground pepper to taste
1/3 cup mayonnaise commercial or Basic
Lettuce leaves
2 eggs hard-cooked, sliced
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Gently toss together beans, celery, pickles, pimiento, green onions and green pepper. Season with salt and pepper to taste. Blend in mayonnaise and chill. Serve on lettuce and garnish with eggs.
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