Of course, you can make it the day of, but I like to make this salad a day ahead of time so all the flavors have time to meld together.
I started by hard boiling 5 eggs. While those were going, I strained and rinsed about 24 ounces of beans. My Granny's original recipe calls for kidney beans, but I like to mix it up, and honestly, any combination of beans will due. Black beans and navy beans (pictured above) make a pretty black and white base for the salad.
I finely chopped 3 sticks of celery, 3 medium pickles, and 1 medium onion. I like red onion, but for a milder flavor you could use white. After letting the eggs cool a bit I diced them as well. I tossed everything into a medium mixing bowl and threw in about 3 ounces of cheddar cheese.
To this mixture I added about a half a cup of mayo, a TBSP of paprika and salt and pepper to taste. I mixed it all up and stuck it in the fridge. Pretty Simple, Really.
the Modern Housewife
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