Kidney Bean Salad II
TJENA (Pixabay License)

Kidney Bean Salad II

Yield: 50 one-half cup servings

Ingredients

Directions

  1. Combine beans, pickle, eggs and celery lightly with a fork.
  2. Mix milk and vinegar and add to salad.
  3. Vinegar drained from pickles may be used and improves the flavor of the salad.
  4. Chill thoroughly.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: kidney bean, pickle, egg, celery, evaporated milk, vinegar

Equipment: measuring cups, measuring spoons, fork, knife

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