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Kidney Bean Salad

Salads

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Ingredient list

Preparation

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 one-quart saucepan, blending well, then cook over low heat, stirring constantly, seven 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 six hours before serving.

Recipe detail

  •  
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Degree of difficulty
    Very easy
  • Read
    1383

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