Colorful Kidney Bean Salad

A colorful summer salad that mixes our Kidney Beans with red onions and hard-boiled eggs. These recipes were created with our vegetarian and gluten-free friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!

  • Prep Time

    10 Mins

  • Cook Time

  • Serves

    3 cups

Colorful kidney bean salad with chickpeas, parsley and hard-boiled eggs in yellow bowl

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Ingredients

Serving Size: 3

  • 1 can (16 oz) Bush's® Dark Red Kidney Beans
  • 1 can (16 oz) Bush's® Garbanzo Beans (Optional)
  • 2 pieces celery, sliced
  • 2 hard cooked eggs, chopped
  • 2 dill pickles, diced
  • ¼ cup chopped red onion
  • ⅛ tsp pepper
  • ¼ tsp salt
  • Mayonnaise or Italian dressing
  • Red onion(optional)
  • Celery leaves(optional)

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A graphic representation of a bean with a sunburst effect around it

Cooking Instructions

  1. 1
    PREP

    Drain kidney beans; rinse and drain again.

    • 2 cans of beans

  2. 2
    COMBINE

    Combine beans with celery, egg, pickle, onion and seasonings.

    • Celery

    • Eggs

    • Pickles

    • Onion

    • Pepper

    • Salt

  3. 3
    ADD

    Add mayonnaise or Italian dressing to your taste.

    • Mayonnaise or Italian dressing

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