Pennsylvania dutch kidney bean salad+

1 recipe

Ingredients

Quantity Ingredient
½ cup White vinegar
½ cup Sugar
½ teaspoon Celery seed
¼ teaspoon Salt
2 tablespoons Cornstarch
½ cup Mayonnaise
3 cans Kidney beans (16-oz.)
1 cup Celery, diced
2 Eggs, hard boiled, chopped

Directions

Combine white vinegar, sugar, celery seed, salt and cornstarch in saucepan. Place on heat; bring to boil, stirring continuously until smooth. Take off heat and let cool to room temperature. Add mayonnaise. Carefully rinse and drain kidney beans (drain 5 minutes.) Combine sauce, kidney beans, celery, and chopped eggs. Marinate several hours before serving.

Makes 1½ quarts.

Mary Riemerman

Submitted By MARY RIEMERMAN On 07-05-95

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