Kidney Bean Salad Recipe
This kidney bean salad recipe is made with red and white beans. The dressing is an oil/vinegar type but you could always substitute it with 1/2 cup mayonnaise or miracle whip. This salad has lots of ingredients and could be a meal all by itself. Try it for lunch with some good bread to soak up the leftover dressing at the bottom of your plate-Delicious!
Ingredients: 1 can red kidney beans 1 can white kidney beans 1 can mini corn 1 bell pepper-chopped 1-2 celery stalks-chopped 1/2 cup red onion, chopped 3 hard boiled eggs-peeled and chopped 1/2 cup chopped sweet pickles Dressing: 1/4 cup salad oil 1/4 cup wine or cider vinegar 1 tsp. celery seed 1/2 tsp. mustard powder 1 tsp. sugar Put canned beans into a colander and rinse under cold water. Let drain and add to salad bowl. Drain water from mini corn, empty onto a cutting board and cut corns into approx. 1/2"pieces. Add to salad bowl. Add remaining ingredients and dressing and gently mix. Add salt and pepper if desired. Cover and cool salad 2-3 hours or overnight. Stir again before serving.
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