Kidney Bean Salad Recipe

This kidney bean salad recipe is made with red and white beans. The dressing is an oil/vinegar type but

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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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