A vibrant and flavorful kidney bean salad with a zesty twist, perfect for a quick and satisfying meal.
Drain the canned kidney beans thoroughly and place them in a mixing bowl.
Rinse the beans under cold water to remove excess sodium and improve flavor.
Chop the dill pickles, red onion, and hard-boiled eggs into small pieces.
Ensure uniform chopping for even distribution of flavors.
Add the chopped pickles, onion, and eggs to the bowl with the beans.
Mix gently to avoid mashing the beans.
In a separate small bowl, mix the light mayonnaise, Dijon mustard, and smoked paprika.
Whisk the dressing until smooth for a consistent flavor.
Pour the dressing over the bean mixture and gently toss to coat evenly.
Taste and adjust seasoning with salt and pepper as needed.
Serve the salad chilled or at room temperature, garnished with a sprinkle of smoked paprika.
For a vibrant presentation, garnish with fresh parsley or cilantro.
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