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"Hunger is the best sauce in the world."--Cervantes

Kidney Bean Salad Recipe

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This recipe for Kidney Bean Salad is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15 1/2 ounces) light red kidney beans, drained
1 small head cabbage, shredded
1/4 cup chopped onion
3 tables chopped sweet pickle
1/2 teaspoon dry mustard
3 tablespoons red wine vinegar
1/2 cup mayonnaise
1 tablespoon honey
Salt and pepper to taste
1 hard boiled egg (optional, for garnish)
Directions:
Directions:
Place kidney beans, cabbage, onions and pickle in serving bowl; stir to combine.

Place mustard in small mixing bowl. Stir in vinegar until smooth. Add mayonnaise and beat until well blended. Beat in honey, salt, and pepper. Pour over salad and toss to coat. Cover and refrigerate several hours for flavors to blend. Garnish with egg if desired.

 

 

 

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