Author Notes
This is delicious and had a kick to it. The original recipe comes from Eve Anderson, a lady in my recipe club. I have tweaked the recipe so many times that only a few of the ingredients have remained the same, but the idea of the kidney beans remains the same.
The picture is my own. —jane mcmillan
Ingredients
-
15.5 ounces
can kidney beans, rinsed
-
1
large onion, chopped
-
3/4 cup
hot sweet pickles, chopped ( The ones I buy are called Wickles)
-
1 to 2
jalepenos, seeds removed and chopped
-
1/4 cup
mayonnaise
-
1 tablespoon
lemon juice
-
1/4 teaspoon
celery seed
-
1/2 teaspoon
eash salt and pepper
Directions
-
Rinse and drain beans well .
-
Chop the pickles, oions, and jalepenos. Being sure to remove some ot the seeds in the jalepenos or not, depending on how spicy you want this.
-
Place the veggies and beans in a large bowl.
-
In a small bowl combnine the mayo,lemon juice, and celery seed.
-
Pour over veggies, and beans, and mix well.
-
Cover and refrigerate until ready to take to picnic.
See what other Food52ers are saying.