Kidney Bean And Egg Salad Recipe

This Kidney Bean And Egg Salad is an irresistible side dish recipe. Enjoy this Kidney Bean And Egg Salad with your loved ones in the coming weekend party!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Canned kidney beans2 Cup (32 tbs), drained
 Diced celery1⁄2 Cup (8 tbs)
 Sweet pickle relish1⁄4 Cup (4 tbs)
 Hard cooked eggs2 , sliced
 Finely chopped onion1 Tablespoon
 French dressing To Taste
 Lettuce4

Nutrition Facts

Serving size: Complete recipe

Calories 815 Calories from Fat 162

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 483.4 mg

Sodium 2382.2 mg99.3%

Total Carbohydrates 143 g47.8%

Dietary Fiber 46.2 g184.7%

Sugars 59.4 g

Protein 53 g106%

Vitamin A 2009.5% Vitamin C 482.2%

Calcium 73.3% Iron 91.6%

*Based on a 2000 Calorie diet

Directions

1. Combine the kidney beans, celery, pickle relish, eggs and onion.
2. Pour dressing over the bean mixture and toss lightly. Chill thoroughly and serve on crisp lettuce.
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