Kidney Bean Salad 2 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
75 ounce: Red Kidney Beans, Drained, 5
Cans,
1 cup: Onion, Chopped
1/2 cup: Celery, Chopped
1/3 cup: Sweet Pickle Relish,
1/2 cup: Cider Vinegar,
1/2 cup: Sugar,
1 large: Egg, Slightly Beaten
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp