Kidney Bean Salad
Yield: 6 to 8 servings
- 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
- Combine beans, eggs, onion, and celery in a medium mixing bowl; mix well.
- Combine mayonnaise and mustard; mix well. Add to bean mixture; toss until well coated. Chill.
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