Cooking Recipe Kidney Bean Salad 2
Recipe Ingredients
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
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.