Sweet and Sour Kidney Bean Salad

“If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.”
READY IN:
3hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cooked kidney beans in a large non-reactive bowl.
  2. In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
  3. Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

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