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A vintage pedestal bowl brimming with a creamy kidney bean salad, garnished with fresh herbs. The bowl rests on a rustic wooden table draped with a linen cloth, accompanied by a nearby fork. In the background, vibrant red onion halves add a splash of color.

Kidney Bean Salad

INGREDIENTS

  • 15 oz cooked and cooled Doudlah Farms Organics Kidney Beans, drained and rinsed well
  • 1 half stalk celery, finely chopped
  • 1 slice finely chopped onion
  • 2 tsp sweet pickle relish
  • Miracle Whip to coat (mayo doesn’t work)
  • Heavy cream to thin (just a splash)
  • Sea salt & pepper to taste

Step 1

Mix the first 3 ingredients together and add just enough Miracle Whip to coat the mixture.

Step 2

Mix in a seperate bowl the pickle relish, Miracle Whip, heavy cream, salt & pepper.

Step 3

Blend together sauce with bean mixture.

Step 4

Chill overnight (or at least 4 hours) for the flavors to meld. The longer the chill time, the better the taste. Overnight is best.

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