Deluxe Kidney Bean Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can red kidney beans, rinsed, drained, (16 oz / 454 g), Shortcut
- 1 can mushrooms, drained, sliced, (4 oz / 113 g)
- ¾ cup celery, thinly sliced at an angle
- ½ cup golden raisins
- tarragon French dressing, as desired, Shortcut
- flaked coconut, as desired, for garnish
Instructions
- Place beans, mushrooms, celery, and raisins in a large bowl, toss together gently.
- Pour on tarragon French dressing and toss lightly until well mixed. Cover and place bowl in the fridge.
- When ready to serve, sprinkle some coconut for garnish. Enjoy.
Notes
Low cost per serving.
Shortcuts: Red Kidney Beans (Pressure Cooker), Tarragon French Dressing.
Variants: 1. If cooking the kidney beans from dry, use 1¾ cups cooked in place of 1 can.
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