Lincoln Inn Kidney Bean Salad |
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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 4 |
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From The Lincoln Inn, Essex Junction, Vermont. This recipe dates back to the mid 1960's. The dish has caused more races and fights for the last bite than sweet potato casserole Ingredients:
16 ounces kidney beans, canned, drained, rinsed |
3 tablespoons onions, diced |
1/4 cup low-fat sour cream |
1/4 cup mayonnaise |
2 tablespoons horseradish |
1 tablespoon cider vinegar |
1 garlic clove, finely chopped |
Directions:
1. Mix ingredients well in a medium bowl.
2. Cover and chill well before serving.
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