Tuesday, July 26, 2011

Red Kidney Bean Salad

One of my favorite parts of summer is being able to get out all my salad recipes.  It is so nice to have some on had to add to sandwiches, hot dogs and burgers.  This is a simple no cook recipe that is best made the day before.
3 (16 oz) cans red kidney beans, drained and rinsed
1 cup chopped onion
1 cup chopped celery
1 cup mayonnaise
1/4 cup oil
1 Tbsp red wine vinegar
1/4 cup sweet pickle relish
1 pinch sugar
salt & pepper
 Mix mayonnaise, oil, vinegar, sugar, salt and pepper.
 Add onions and stir well.
 Add the celery, beans and relish. Mix.
Chill overnight.
 I served mine with sausage and apples.  It was also great the next day with my sandwich.  It is a yummy, filling salad.

Linked up to Tasty Tuesday and What's On Your Plate!

1 comment:

Liberty said...

OH I have lots of pintos I've been wondering how to serve cold...This is a great idea!