Kidney Bean Salad Spread or Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love kidney bean salad, and wanted to make a dip or a spread with the same flavors. You could use sweet pickle relish if you prefer that flavor. Ingredients:
1 (15 ounce) can dark red kidney beans, rinsed |
2 tablespoons onions, minced |
3 tablespoons celery, minced |
4 tablespoons dill pickles, minced |
1 teaspoon red wine vinegar |
1/4 teaspoon sugar |
4 tablespoons light mayonnaise, low-fat (can use vegan mayo) |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.
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