Creamy Kidney Bean Salad
This creamy kidney bean salad recipe is a bright and fresh side dish, made with beans, vegetables, and a light and tangy dressing. A fantastic copycay recipe from White Fence Farm.
Ingredients
- 2 (14.5 ounce) Cans dark red kidney beans drained and rinsed
- 1/2 sweet onion finely diced (about 1/4 cup)
- 3 stalks celery finely diced
- 1/2 bell pepper finely diced
- 1/3 cup mayonnaise or sub veganaise
- 2 tablespoons apple cider vinegar
- 1/4 cup sweet relish
- 1 tablespoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon Black Pepper
Instructions
- Drain and rinse kidney beans. Put them in a very large mixing bowl.
- Add the onion, celery, bell pepper and stir to combine. Add the mayonnaise, apple cider vinegar, relish, onion powder, sea salt, and black pepper. Stir all ingredients together.
- Cover bowl, and refrigerate 4 hours before serving, or preferably overnight.
- Store in an airtight container. Leftovers will keep for 3-4 days.
Video
Nutrition
Calories: 194kcalCarbohydrates: 25gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 271mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 340IUVitamin C: 11mgCalcium: 32mgIron: 3mg
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