KIDNEY BEAN SALAD
3/4 cup sugar
1/2 cup vinegar
3 tablespoons cooking oil
1/2 teaspoon salt
4 cups dry kidney beans, cooked, drained (about 1 1/2 cups uncooked)
1/2 cup diced celery
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced onion
2 hard-cooked eggs, sliced (for serving)
Combine sugar, vinegar, cooking oil, and salt; mix well. Add vegetables and mix gently. Chill for at least an hour.
Pour off liquid. Gently stir in eggs before serving.
Makes 6 servings, about 3/4 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
3/4 cup sugar
1/2 cup vinegar
3 tablespoons cooking oil
1/2 teaspoon salt
4 cups dry kidney beans, cooked, drained (about 1 1/2 cups uncooked)
1/2 cup diced celery
1/2 cup thinly sliced green pepper
1/4 cup thinly sliced onion
2 hard-cooked eggs, sliced (for serving)
Combine sugar, vinegar, cooking oil, and salt; mix well. Add vegetables and mix gently. Chill for at least an hour.
Pour off liquid. Gently stir in eggs before serving.
Makes 6 servings, about 3/4 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970
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