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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You'll find bowls of Kidney Bean Salad (it's more of an appetizer or dip, than a salad) served throughout New England at many quaint taverns and pubs, where you can spread it on a cracker and enjoy it along with a cocktail or two. It is positively addictive!! Ingredients:
2 (16 ounce) cans red kidney beans, drained and rinsed |
1/2 cup sweet pickle relish |
1/2 cup mayonnaise |
1 tablespoon sugar |
2 tablespoons dry mustard (colman's original english mustard powder is my favorite) |
1 teaspoon salt |
1/2 cup finely minced onion |
1/2 teaspoon white pepper |
3 garlic cloves, minced |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Combine all the ingredients in a serving bowl. It is best made a day ahead. Store in the refrigerator.
2. Serve with firm crackers (my favorite are Triscuits).
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