About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, March 13, 2017

Kidney Bean Salad

I never had kidney bean salad, not till I came across this recipe which was originally posted by Felix4067 at food.com. I did tweak the recipe a bit, and it's now become a family favorite recipe.

Kidney Bean Salad

1 can (16 oz.) Bush's Light Red Kidney Beans, drained & rinsed
1/2 cup thinly sliced celery
1/2 cup chopped dill pickle
1 jar (2 oz.) diced red pimientos, drained well
1 tablespoon diced onion (l used red onion)
1/3 cup mayonnaise
1-2 more tablespoons mayonnaise
1/8 tsp. salt
dash ground black pepper

In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.

In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.

Lightly toss together the vegetables and mayonnaise.

Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.

Gently stir salad before serving.

Yields: 4-5 servings

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