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Ingredients
2 Cans light red kidney beans
1/4 Cup onion, chopped fine
1/4 Cup celery, chopped fine
1/4 Cup carrot, chopped fine
2 Teaspoons vinegar
1/8 Cup mayonnaise
3/8 Cup salad dressing
1 Teaspoon Mustard
1 Teaspoon relish
Instructions
Place beans in a saucepan, bring to a boil, reduce heat and simmer for five minutes or until desired doneness. Place chopped vegetables in a microwave safe dish and nuke for two minutes. Drain beans, reserving liquid. Let beans and veggies cool to room temperature. Combine mayo, salad dressing, vinegar, mustard, and 6 tablespoons reserved liquid, and mix well. Combine beans, chopped vegetables, relish and sauce and mix. Chill before serving.