ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Kidney Bean Salad

Yield 6 to 8 servings

Ingredients

  • 2 (15-ounce) cans kidney beans, drained
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 1 large stalk celery, chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons horseradish mustard

How to Make It

  1. Combine beans, eggs, onion, and celery in a medium mixing bowl; mix well.

  2. Combine mayonnaise and mustard; mix well. Add to bean mixture; toss until well coated. Chill.

Oxmoor House Homestyle Recipes