This is a full-on kidney bean salad recipe with lots of beans, vegetables, eggs and pickles. This large dish is made with red and white kidney beans. Beans are a great source of protein and fiber but canned beans are quite high in sodium.
If using canned beans make sure to rinse them in a colander with cold water to help cut down the sodium content.
Some brands are now offering low sodium and reduced sodium varieties of beans in this health-concious society we are becoming.
An even healthier option is to use dried beans which require overnight soaking.
This salad has lots of ingredients and could be a meal all by itself. Try it for lunch with some good bread to soak up the leftover dressing at the bottom of your plate-Delicious!
1 can red kidney beans
1/4 cup salad oil
Start by hard-boiling(10 min) or steaming (8 min) 3 eggs. Cool them in cold water, peel and chop.
While the eggs are cooking you can put canned beans into a colander and rinse under cold water. Let drain and add to salad bowl.
Drain water from mini corn and rinse in a colander like the beans. Empty onto a cutting board and cut corns into approx. 1/2"pieces. Add to salad bowl.
Add remaining ingredients and the chopped egg. Add salt and pepper if desired. Add dressing, mix and refrgerate. Let sit for at least 2 hours.
Drain off excess liquid, stir again before serving.
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