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.

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4 from 1 vote

Southern Kidney Bean Salad

Excellent salad, or hot dog topping.

Course Side

Cuisine American

Keyword bean salad

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 6

Calories 250kcal

Author Paul Kirk

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.