Kidney Bean Salad
A great picnic snack to share with friends and family.
1/2 cup of quinoa
2 cartons of Jack's Quality Kidney Beans, rinsed and drained
1/2 onion, diced
1 stalk of celery, diced
2 tablespoons sweet pickle relish
1/2 cup of mayonnaise
Salt and pepper to taste
Place eggs in a saucepan with enough water to cover, bring to a boil.
Mix quinoa into the saucepan and remove from heat.
Cover and let eggs sit for 10-12 minutes.
Remove eggs and let cool, then peel and chop.
Strain out remaining water from quinoa.
In a bowl, mix the hard-boiled eggs, quinoa, kidney beans, onion, celery, relish, and mayo.
Season with salt and pepper, then let chill for 1 hour in the fridge before serving.
Vegetarian (contains dairy and eggs)*