KIDNEY BEAN SALAD|
1/2 tsp. salt
1/2 c. vinegar
4 c. dry kidney beans, cooked
and drained (about 1 1/2 c.
2 eggs, hard-cooked and sliced
3/4 c. sugar
3 Tbsp. cooking oil
1/2 c. celery, diced
1/2 c. green pepper, thinly
1/4 c. onion, thinly sliced
Combine salt, sugar, vinegar and cooking oil; mix well.
Add vegetables and mix gently. Chill for at least an hour.
Pour off liquid. Gently stir in eggs before serving. Makes 6
servings, about 3/4 cup each.
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