Pennsylvania dutch kidney bean salad+
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White vinegar |
| ½ | cup | Sugar |
| ½ | teaspoon | Celery seed |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Mayonnaise |
| 3 | cans | Kidney beans (16-oz.) |
| 1 | cup | Celery, diced |
| 2 | Eggs, hard boiled, chopped | |
Directions
Combine white vinegar, sugar, celery seed, salt and cornstarch in saucepan. Place on heat; bring to boil, stirring continuously until smooth. Take off heat and let cool to room temperature. Add mayonnaise. Carefully rinse and drain kidney beans (drain 5 minutes.) Combine sauce, kidney beans, celery, and chopped eggs. Marinate several hours before serving.
Makes 1½ quarts.
Mary Riemerman
Submitted By MARY RIEMERMAN On 07-05-95