Community Pick
Red Kidney Bean Salad
"This is a complimentary dish served by a local upscale restaurant. They serve it before you receive your salad along with a dish of fresh vegtable sticks and olives. I can make a meal on just on the veggies and this bean salad. (Prep time does not include the overnight chilling)."
photo by Nimz_
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- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 (16 ounce) cans red kidney beans, drained & rinsed
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup mayonnaise
- 1⁄4 cup oil
- 1 tablespoon regina red wine vinegar
- 1⁄4 cup sweet pickle relish, drained
- 1 pinch sugar
- salt & pepper
directions
- Mix mayonnaise, oil vinegar, sugar, salt and pepper.
- Add onions and stir well.
- Then add the celery, beans and relish.
- Chill overnight.
Questions & Replies
-
What can I substitute for the red wine vinegar
Reviews
-
I am a bean lover. The combination of ingredients looked very interesting so I had to try this. Very good and different which is what I like. Nice sweet-tart taste and oniony. I think my favorite ingredient is the sweet pickles. This made a really nice lunch for me to take to work. Thanks Merlot. -
This makes a very good salad or as a side dish when you want something a little different. Very good!! -
A great combination of flavors and textures. -
Merlot, I “thought” this was just too easy to be THIS good, but it is!! From you, “This is a complimentary dish served by a local upscale restaurant.” I Understand why now, the flavors together are just wonderful, we loved it, thanks for another Fantastic recipe Merlot! Rather a sweet and not-sweet taste, just a great-tasting salad!
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This brings back many memories. We used to go to restaurants that served this. in southern burbs of <br/>Chicago, both known for ribs. Homestead and the other House of Hughs. But, Ithought for the onions they used the scallions or green onions. This was over 40 yrs. ago. I made some BBQ Ribs and served this on the side. It was perfect. Thank You for the memories.
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RECIPE SUBMITTED BY
Merlot
United States
Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes.
Now, a little about me . . .
It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives.
Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can.
I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979.
I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.
