Wabash Kidney Bean, Egg,& Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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My husband grew up on this salad.I received the recipe from his cousin. It is a nice salad to serve during the summer or potluck. Serve with fried chicken and corn on the cob. Ingredients:
2 cups kidney beans, drained |
3 eggs, hardboiled, peeled and sliced |
1 cup red onions or 1 cup white onion, diced |
1/2 cup yellow pepper, diced |
1/2 cup red pepper, diced |
1/3 cup sweet pickle relish |
1/3 cup evaporated milk |
1/3 cup mayonnaise |
1 teaspoon sugar or 1 teaspoon splenda sugar substitute |
1/2 teaspoon horseradish cream, dressing |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. In a serving bowl add: kidney beans, eggs. onion, yellow and red peppers and relish. Mix lightly.
2. In mixing bowl add: evaporated milk, mayonnaise, sugar or Splenda and horseradish dressing, salt and pepper.Mix well.
3. Pour over salad, mix and toss to cover with dressing.
4. Cover and chill for 2 hours.
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