This Southern Kidney Bean Salad is another fantastic recipe from Paul Kirk’s book, Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue. I recently posted a Creole pasta salad from the book, which is absolutely packed with over 500 great recipes. I highly recommend it.
This southern kidney bean salad is almost like a relish, with beans thrown in. It’s a contrast of many flavors. First thing I thought of when I tasted it was “Wow, this would go great on top of a grilled hot dog!”, so that’s what I’m going to do with it next. It would also be great on a pulled pork sandwich. And of course, it’s perfect as just a salad.
Southern Kidney Bean Salad
Excellent salad, or hot dog topping.
Servings 6
Calories 250kcal
Ingredients
- 1/2 cup Ranch dressing
- 15 ounces kidney beans rinsed and drained
- 1/2 cup sweet pickle relish a 1/4 cup is probably enough
- 1/2 cup celery diced
- 1/2 cup white onion diced
- 1/2 cup red bell pepper diced
- 2 large eggs hard-boiled, peeled and chopped
- 1 tablespoon prepared mustard
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Combine all ingredients. Refrigerate for at least 2 hours before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 27g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 833mg | Potassium: 402mg | Fiber: 6g | Sugar: 8g | Vitamin A: 777IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 3mg
Nutritional values are approximate.