Kidney bean salad is a chilled bean salad recipe that requires little refrigeration. To add a nice touch to the presentation, serve this salad in lettuce cups or on a bed of lettuce. Kidney bean salad stays fresh in the refrigerator for up to 7 days. Read on to learn more.
Instructions
1. Cook the kidney beans on the stove or in the microwave as directed on the can.
2. Mix the beans and vinaigrette dressing. Place in the refrigerator and chill for 1 hour. Stir the beans occasionally so they soak up the vinaigrette's flavor. While the kidney beans chill, prepare the other items.
3. Peel and slice the onions into rings.
4. Chop the celery and pickles into small cubes.
5. Fry the bacon until crispy. Tear each strip into 1/2-inch or smaller pieces.
6. Drain both cans of olives.
7. Boil the eggs in hot water over high heat for 7 to 10 minutes. Remove the shells from the eggs by cracking the shells and then rubbing them with a wash cloth until the shells are easily removed from the eggs. Dice the eggs into small pieces.
8. Remove the kidney beans from the refrigerator.
9. Mix all of the ingredients together and toss the salad until thoroughly mixed.
Tags: kidney beans, bean salad, from eggs, into small, Kidney bean salad
