Kidney Bean Salad - 2

Recipe Ingredients

75 oz	2130g	Red kidney beans; drained - 5
		Cans
1 cup	62g / 2.2oz	Onion - chopped
1/2 cup	55g / 1.9oz	Celery - chopped
1/3 cup	78ml	Sweet pickle relish
1/2 cup	118ml	Cider vinegar
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Egg - slightly beaten (large)
2 teaspoons	10ml	Dry mustard

Recipe Instructions

Combine the kidney beans, onion, celery, and pickle relish in a large bowl, blending well, then set aside. Combine the vinegar, sugar, egg and mustard in 1-quart saucepan, blending well, then cook over low heat, stirring constantly, 7 minutes or until the mixture thickens.

Remove from the heat. Pour the vinegar mixture over the vegetables, tossing gently to coat well. Cover and refrigerate at least 6 hours before serving.

Source:
The Palm Schwenkfelder Church Cookbook

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