1950s Kidney Bean 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.

OLD FASHIONED KIDNEY BEAN SALAD

Steps:

• In a large bowl, combine the mayonnaise, Greek yogurt, pickle juice, black pepper, and salt, stirring to thoroughly combine.
• Add kidney beans, pickles, celery, and onions. Gently stir until everything is evenly incorporated.
• Cover and refrigerate at least half an hour (an hour is better, so the salad is thoroughly chilled), or until serving. Garnish with a sprinkling of chopped celery leaves, if desired.

KIDNEY BEAN SALAD FROM BETTY CROCKER COOKBOOK

Steps:

• Mix first seven ingredients and then mix lightly with Miracle Whip, mayo or sour cream. Chill thoroughly. Serve on salad greens, if desired. Garnish with grated cheese, if desired.

LINCOLN INN KIDNEY BEAN SALAD

Steps:

• Mix ingredients well in a medium bowl.
• Cover and chill well before serving.

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.