Kidney Bean Salad

Creamy and sweet, cool bean salad.

Directions:

1. 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.
2. Let eggs cool, about 5 minutes. Peel and dice.
3. In a medium bowl, combine kidney beans, diced eggs, onion, relish, celery, salt, pepper and mayonnaise. Mix thoroughly. Chill if desired.
4. 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