Kidney Bean Salad 2 Recipe




Kidney Bean Salad 2 Ingredients

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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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Kidney Bean Salad 2

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Kidney Bean Salad 2 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.

Serves: 8

 

 

 

 

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Kidney Bean Salad 2 Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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