75 oz red kidney beans, drained, 5
1 cans
1 cup onion, chopped
1/2 cup celery, chopped
1/3 cup sweet pickle relish
1/2 cup cider vinegar
1/2 cup sugar
1 large egg, slightly beaten
2 tsp dry mustard
A Recipe for
Kidney Bean Salad 2
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This Recipe for Kidney Bean Salad 2 is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Kidney Bean Salad 2 from the recipe cookbook of Recipes-to-go (Bean)
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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.
Serves: 8
Kidney Bean Salad 2 Recipe brought to you by Recipes To-Go