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
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Ingredients
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15.5 ounces
can kidney beans, rinsed
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1
large onion, chopped
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3/4 cup
hot sweet pickles, chopped ( The ones I buy are called Wickles)
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1 to 2
jalepenos, seeds removed and chopped
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1/4 cup
mayonnaise
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1 tablespoon
lemon juice
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1/4 teaspoon
celery seed
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1/2 teaspoon
eash salt and pepper
Directions
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Rinse and drain beans well .
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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.
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Place the veggies and beans in a large bowl.
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In a small bowl combnine the mayo,lemon juice, and celery seed.
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Pour over veggies, and beans, and mix well.
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Cover and refrigerate until ready to take to picnic.
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