Kidney bean salad 2
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Recipe by: poncy
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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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