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.
And, since it uses just a few ingredients that are easy to keep on hand, it’s absolutely ideal for last-minute meal prep, or for cooking ahead for parties and potlucks!
In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), 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.