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1950's Kidney Bean Salad

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“This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat 2 eggs, set aside.
  2. In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
  3. Let dressing cool, slightly.
  4. Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
  5. Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.

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