Kidney bean salad 2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | ounces | Red Kidney Beans; Drained, 5 |
| Cans | ||
| 1 | cup | Onion, Chopped |
| ½ | cup | Celery; Chopped |
| ⅓ | cup | Sweet Pickle Relish |
| ½ | cup | Cider Vinegar |
| ½ | cup | Sugar |
| 1 | large | Egg; Slightly Beaten |
| 2 | teaspoons | 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.
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