Two Healthy Kitchens
This super-easy Kidney Bean Salad is an updated riff on the beloved Bean Salad recipe served at the iconic Nick Anthe’s restaurant for more than 30 years.
In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
Cover and refrigerate at least half an hour, or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.
This salad keeps well for 3-5 days. Store, covered, in the refrigerator and stir before serving, if needed, to redistribute dressing that may have settled to the bottom.