Mom's Kidney Bean Salad (Almost)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 15.5 oz can Red Kidney Beans, about 1.75 cup0.5 cup (scant) chopped dill pickle - whichever kind you prefer0.5 cup (scant) chopped onion - white or yellow looks best1 tbsp Mayonnaise (I use "full strength")1 tbsp Light Buttermilk Ranch DressingGround Black Pepper to taste, at least three healthy dashes2 large Hard Boiled Eggs, cut into smallish chunks - almost diced
Rinse the kidney beans well and put in a colander to drain.
While the kidney beans are draining, chop up the dill pickle and the onion and put in a mixing bowl - at least five-cup size for ease.
I usually use two smaller pickle spears or about one and half large so I end up with a half cup, plus or minus. Be sure to scrape the pickle juice into the bowl from the cutting board, too, it helps add those extra flavors.
The same degree of precision goes for the onions but I try to keep them a bit smaller pieces than the pickles.
Mix together the pickles and onions, then pour in the drained kidney beans and continue to mix them together until even.
Add the mayonnaise and the ranch dressing, mix thoroughly to wet it all and blend.
Add black pepper to suit. Here's where I usually add the prepared horseradish. Stir it all a bit more until the pepper (and horseradish) are blended in.
Cut the hard boiled eggs into small pieces and put them in the bowl as you go. Yes, I still cut towards my palm when doing this; no, it is not the recommended technique.
Mix the eggs into the rest of the ingredients gently so as not to break up the pieces any more than you have to.
Check it for seasoning and adjust to suit. A little Celery Salt added here is nice, too.
Cover and refrigerate until time to serve.
The "juices" may be a little runnier the second day, as the vinegar comes out of the pickles and things settle to the bottom. Just stir it up before you serve it.
A serving of this with some crispy rye or "woven wheat" crackers makes a great snack.
Serving Size: Makes 5 servings @ 1/2 cup
While the kidney beans are draining, chop up the dill pickle and the onion and put in a mixing bowl - at least five-cup size for ease.
I usually use two smaller pickle spears or about one and half large so I end up with a half cup, plus or minus. Be sure to scrape the pickle juice into the bowl from the cutting board, too, it helps add those extra flavors.
The same degree of precision goes for the onions but I try to keep them a bit smaller pieces than the pickles.
Mix together the pickles and onions, then pour in the drained kidney beans and continue to mix them together until even.
Add the mayonnaise and the ranch dressing, mix thoroughly to wet it all and blend.
Add black pepper to suit. Here's where I usually add the prepared horseradish. Stir it all a bit more until the pepper (and horseradish) are blended in.
Cut the hard boiled eggs into small pieces and put them in the bowl as you go. Yes, I still cut towards my palm when doing this; no, it is not the recommended technique.
Mix the eggs into the rest of the ingredients gently so as not to break up the pieces any more than you have to.
Check it for seasoning and adjust to suit. A little Celery Salt added here is nice, too.
Cover and refrigerate until time to serve.
The "juices" may be a little runnier the second day, as the vinegar comes out of the pickles and things settle to the bottom. Just stir it up before you serve it.
A serving of this with some crispy rye or "woven wheat" crackers makes a great snack.
Serving Size: Makes 5 servings @ 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 5.1 g
- Cholesterol: 75.4 mg
- Sodium: 211.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 5.2 g
- Protein: 7.6 g
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