Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

Mom's recipe from when we were kids. I never liked kidney beans, but I would devour this salad.

Ingredients Nutrition

Directions

  1. Combine the kidney beans, celery, pickles, pimiento, onion, salt and pepper.
  2. Toss lightly with the mayonnaise.
  3. Chill at least six hours before serving.

Reviews

(3)
Most Helpful

Felix, this was the first time I ever made a kidney bean salad, and I really liked this one. I think the celery and dill pickles gave this salad flavor and crunch. However, I only added a 1/2 cup of diced celery, but I did add a bit more mayonnaise (1 Tbsp. more) to be exact. I also thought the pimiento added in this salad was a nice touch. I found that 4 hrs. of refrigeration was all the time this salad needed to be chilled. Thank you for the recipe Felix!!

Domestic Goddess May 27, 2007

This is the first time I have made kidney bean salad. The family loved it! I didn't have pimento in the house so I substituted with roasted red pepper. It was delicious and so easy to make.

Lucky Lulu August 21, 2010

This is the way my mom always made kidney bean salad with the exception of the pimento. The pimento is an excellent addition to this recipe. This salad is a great source of protein for those hot summer days when you don't feel like cooking.

Julie in TX August 03, 2006

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