Kidney Bean Salad
A simple kidney bean salad with chopped hard-boiled egg, celery and onion tossed in a yogurt and mayonnaise dressing.
2 (16-ounce) cans red kidney beans, drained
3 hard-boiled eggs, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/4 teaspoon salt
1/2 cup plain yogurt
1/2 cup mayonnaise
- Lightly toss together kidney beans, eggs, celery, onion and salt in a medium bowl.
- Blend together yogurt and mayonnaise until creamy. Gently fold yogurt dressing into kidney bean mixture. Cover and chill several hours to blend flavors.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.