Wabash Kidney Bean Egg Pepper Salad Food

KIDNEY BEAN SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
• In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

KIDNEY BEAN SALAD

Steps:

• Combine the kidney beans, celery, pickles, pimiento, onion, salt and pepper.
• Toss lightly with the mayonnaise.
• Chill at least six hours before serving.

COLORFUL KIDNEY BEAN SALAD

Steps:

• Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
• For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
• Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
• Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
• NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

RED KIDNEY BEAN SALAD

Steps:

• Mix mayonnaise, oil vinegar, sugar, salt and pepper.
• Add onions and stir well.
• Then add the celery, beans and relish.
• Chill overnight.

WABASH KIDNEY BEAN, EGG,& PEPPER SALAD

Steps:

• In a serving bowl add: kidney beans, eggs. onion, yellow and red peppers and relish. Mix lightly.
• In mixing bowl add: evaporated milk, mayonnaise, sugar or Splenda and horseradish dressing, salt and pepper.Mix well.
• Pour over salad, mix and toss to cover with dressing.
• Cover and chill for 2 hours.