Do you need a quick side dish for a summer cookout? Try this Red Bean Salad that can be pulled together quickly with just a few simple ingredients. This versions serves four but by simply doubling (or tripling) it, you can serve a crowd.
We love old recipes, easy recipes, homey recipes and country recipes. This Red Bean Salad is all of those things. It is the perfect side for a summer night when you are grilling out. We love serving it with our Easiest Grilled Chicken Ever.
Red Bean Salad
This recipe originally came from Loretta Lynn’s Cookbook, You’re Cookin It Country. The longest part of this recipe is hard boiling the eggs. If you have some eggs cooked up ahead, you could toss this together in about 2 minutes flat. Be sure to put it in the refrigerator for a few hours to let the flavors incorporate. It gets better with time.
How to Make Red Bean Salad
Find the complete recipe at the end of this post.
Hard boil eggs and chop. Drain and rinse a can of red kidney beans. Combine all ingredients – eggs, beans, mayonnaise, pickle relish. Salt and pepper to taste. Refrigerate at least two hours to allow the flavors to combine. Stir and serve.
More Old-Fashioned Salad Recipes
Our family is a big fan of these old-fashioned salad recipes, including Pea Salad, Classic Macaroni Salad and Old-Fashioned Fruit Salad.
Do you need a quick side dish for a summer cookout? Try this Red Bean Salad that can be pulled together quickly with just a few simple ingredients.
- 1 15 oz. can red kidney beans, drained and rinsed
- 2 hard boiled eggs chopped
- 1/8 cup pickle relish
- 1/4 cup mayonnaise
- Salt and pepper to taste
- Combine all ingredients.
- Cover and refrigerate for a minimum 2 hours before serving.
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