1950's Kidney Bean Salad

Name: 1950's Kidney Bean Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well; 6 -8 hard-boiled eggs, diced small; 1/2 cup sweet onion, diced small; 8 -10 sweet pickles, diced small; 1/2 cup white sugar; 1/2 cup apple cider vinegar; 1 tablespoon flour; 2 eggs; 1 (5 ounce) can evaporated milk

Submitted by Tipper

"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!"

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4-6

ingredients

For Salad
2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
6 -8 hard-boiled eggs, diced small
¹⁄₂ cup sweet onion, diced small
8 -10 sweet pickles, diced small
Dressing
¹⁄₂ cup white sugar
¹⁄₂ cup apple cider vinegar
1 tablespoon flour
2 eggs
1 (5 ounce) can evaporated milk

directions

Beat 2 eggs, set aside.
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.
Let dressing cool, slightly.
Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.