It is such a beautiful day here…the temps are almost 50 and the sun is shining. The weather actually got me in the grilling mood today. Anyway, whenever we grill out (OK not all the time, but most of the time) Josh asks for kidney bean salad. I roll my eyes, but I make it anyway. I change it up all the time and I have actually made it to where I’ll eat more than one serving! I added a little dijon mustard and some Borsari seasoning. (The Borsari seasoning can be found at www.kingarthurflour.com.) I hope you try this salad and enjoy it! I sure know I have. 🙂
Makes: 4 servings
Here’s what you’ll need:
1 (16 oz) can red kidney beans
1 hard boiled egg
2 stalks celery, diced
3 green onions, chopped
1/4 bell pepper (I used an orange bell pepper)
3 Tbsp sweet relish
1 Tbsp dijon mustard
3 Tbsp Miracle whip (or mayonnaise)
1/4 tsp salt
1/4 tsp black pepper
small pinch of Borsari seasoning
Drain kidney beans and rinse, then drain again and set aside.
In a small bowl, combine miracle whip, celery, onions, bell pepper, dijon mustard, sweet relish, salt and pepper, and borsari (optional)….
Fold in kidney beans….
and fold in hard boiled egg….
Refrigerate for about an hour and serve chilled.