Side Pannel
Kidney Bean Salad
Kidney Bean Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Side Dishes, Vegetables
Ingredients List
- 75 oz Red Kidney Beans; Drained, 5
- Cans
- 1 c Onion, Chopped
- 1/2 c Celery; Chopped
- 1/3 c Sweet Pickle Relish
- 1/2 c Cider Vinegar
- 1/2 c Sugar
- 1 lg Egg; Slightly Beaten
- 2 ts Dry Mustard
Directions
Combine the kidney beans, onion, celery, and pickle relish in a large bowl,
blending well, then set aside. Combine the vinegar, sugar, egg and mustard
in 1-quart saucepan, blending well, then cook over low heat, stirring
constantly, 7 minutes or until the mixture thickens. Remove from the heat.
Pour the vinegar mixture over the vegetables, tossing gently to coat well.
Cover and refrigerate at least 6 hours before serving.
blending well, then set aside. Combine the vinegar, sugar, egg and mustard
in 1-quart saucepan, blending well, then cook over low heat, stirring
constantly, 7 minutes or until the mixture thickens. Remove from the heat.
Pour the vinegar mixture over the vegetables, tossing gently to coat well.
Cover and refrigerate at least 6 hours before serving.
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