Kidney Bean Celery Pickle Salad

Name: Kidney Bean Celery Pickle Salad
Total time: 15 min
Yield: 1 portions
Ingredients: 1 cup Kidney Beans Canned, rinsed and drained; weight after draining; 50 g Celery; 15 g Onion; 4 g Dill; 40 g Pickles Drained dill pickles; 15 g Mayonnaise; 3 g Dijon mustard; 1 tsp Apple cider vinegar; To taste Salt; To taste Black Pepper

A creamy kidney bean salad with celery, pickles and dill.

Ingredients

1 cup

Kidney Beans

50 g

Celery

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.

15 g

Onion

4 g

Dill

40 g

Pickles

15 g

Mayonnaise

3 g

Dijon mustard

1 tsp

Apple cider vinegar

To taste

Salt

To taste

Black Pepper

Steps

1

Rinse and drain the canned kidney beans and measure the drained amount. Thinly slice the celery and finely chop the pickles, onion and dill. Use cooked canned beans, not raw dried beans.

2

Stir the mayonnaise, mustard and vinegar with salt and pepper. Fold in the kidney beans, celery, pickles, onion and dill until evenly coated.