I’m revisiting my Bean Salad with Ham recipe post from a couple of years ago and updating it with much needed new photos! Actually, there was just one photo, taken in the prep stage…because when I added the mayo, most of it was eaten before I could take any more! Anyway, it’s the same delicious salad, perfect for hot days like we’re having right now, although we did have a cool front come through which resulted in the temps dropping to the high 90’s. 🙂 This is one of those delightful, tried and true family recipes. It was my Grandmother’s creation; my Mom made it when I was growing up and still does, and I make it every summer as well. This old recipe is alive and well, and still very much loved. My parents always enjoyed the salad with the buttery Townhouse or Club crackers, but, it’s equally tasty scooping it up with blue corn tortilla chips!
All you need is red kidney beans, a hard boiled egg, chopped ham (I used Canadian Bacon this time), roma tomatoes, scallions, sweet gherkins, mayonnaise and a sprinkle of salt and pepper.
So, gather your ingredients and you’ll have this scrumptious salad ready to serve and enjoy in no time!!
It’s just as delicious the next day, if there are any leftovers!
I hope you love it as much as our family has for many years!!
- 2 cans low sodium red kidney beans, rinsed and drained
- 1 cup ham, chopped
- 1 egg, hard boiled, chopped
- 2 roma tomatoes, chopped
- 2 scallions, chopped
- 3 sweet gherkins, chopped
- ½ cup mayonnaise (I prefer Duke's)
- Salt and Pepper to taste
- Combine all ingredients and refrigerate until chilled.
*the sodium count should be 225 milligrams per serving, as low-sodium red kidney beans were used.