Lizzies Kidney Bean And Egg Salad Recipes

1950'S KIDNEY BEAN SALAD

Steps:

• Beat 2 eggs, set aside.
• In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
• Let dressing cool, slightly.
• Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
• Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.

KIDNEY BEAN SALAD

Steps:

• In a bowl, combine all of the ingredients except the lettuce; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

KIDNEY BEAN SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.
• In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

AMY'S KIDNEY BEAN SALAD

Steps:

• Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl until well combined.
• Stir kidney beans, hard-boiled eggs, green bell pepper, and red onion into the mayonnaise mixture. Eat immediately or refrigerate before serving.

LIZZIE'S KIDNEY BEAN AND EGG SALAD

Steps:

• In serving bowl combine eggs, beans, onion, and celery. In a smaller bowl mix the mayonnaise, salt, pepper, and sugar well, allowing sugar to dissolve. Pour dressing over salad and stir. Chill. Serves 6.