Sweet and Sour Kidney Bean Salad |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook. Ingredients:
6 cups kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked) |
4 tablespoons ketchup |
3 tablespoons freshly squeezed orange juice |
3 tablespoons olive oil |
2 tablespoons apple cider vinegar |
2 teaspoons lemon juice |
1 tablespoon dry mustard |
3 tablespoons brown sugar |
2 garlic cloves, minced |
1 cup sweet onion, diced (vidalia, hermiston reds, walla walla) |
1/2 tablespoon black pepper |
3 tablespoons fresh parsley, minced |
Directions:
1. Place the cooked kidney beans in a large non-reactive bowl.
2. In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
3. Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
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