• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Kidney Bean Salad

  • Recipe Submitted by on

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


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.

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