Old Fashioned Kidney Bean Salad

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.

It’s an absolute family favorite that’s become a mainstay at our holiday gatherings, as well as at simple, everyday meals.

- mayonnaise - plain Greek yogurt - sweet pickle juice - black pepper - kosher salt

INGREDIENTS:

Start by draining and rinsing your kidney beans and chopping your onions, celery and pickles.

1

In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.

2

Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.

3

Cover and refrigerate at least half an hour, or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

TIP

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