Kidney bean salad 2
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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.
