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
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