This Southern Kidney Bean Salad is a fantastic recipe. It’s from Paul Kirk’s crazy good book, Championship Barbecue: Barbecue Your Way to Greatness. I recently posted a Creole pasta salad from the book, which is absolutely packed with over 500 great recipes. I highly recommend it. There are so many things to make. Creamy, crunchy and packed with flavor, this is a great salad for a hot summer’s day. It’s the perfect side for that outdoor BBQ or get-together.
Bold. And Different.
This southern kidney bean salad is almost like a relish, with beans thrown in. It’s a contrast of many flavors. This would also 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
Ingredients
- ½ cup Ranch dressing
- 15 ounces kidney beans rinsed and drained
- ½ cup sweet pickle relish a 1/4 cup is probably enough
- ½ cup celery diced
- ½ cup white onion diced
- ½ 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
Nutritional values are approximate.
