The Shady Porch: Easy Kidney Bean Salad


Easy Kidney Bean Salad

I am a longtime collector. Right now, I am collecting cookbooks; recently, I found a collection of cookbooks from the Culinary Art Institute dating from the 40s and 50s. As I browsed them, I remembered some of the recipes from my childhood when I lived with my grandparents. 

Today's recipe is a perfect example. My Gran would make a cold red bean salad to take to family gatherings and reunions (My Poppaw was a preacher, and we attended a LOT of reunions!). I cannot attest that this is the exact recipe, but it brings back fond memories, nevertheless.  

I remembered the bean portion of the recipe, but not the dressing, so I was wary. I only added about half of the dressing, at first, but after tasting the salad, I was so happy with the results, I added the rest. It's a delicious salad that makes a great side dish to all the popular favorites of summer...BBQ, burgers, dogs, and brats! I hope you will add this creamy, sweet, tangy kidney bean salad to your summer menu. 

This bean salad will complement your summer favorites like BBQ, burgers, dogs & brats!

1 large can kidney beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup sweet pickle relish
1 medium red or white onion, chopped
1 cup chopped celery
   1 c. mayonnaise
   1 T. cider vinegar
   2 T. cream
   2 t. sugar
   1/4 t. salt, if desired

Mix the salad ingredients in medium bowl, set aside.
In a small bowl blend the dressing ingredients.  
Pour over salad and toss. 
Chill and serve.
- adapted from Culinary Art Institute 

other side dish recipes you might like...

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