Kidney Bean and Beet Salad
This is a substantial salad this is especially good in the summer time.
Take it along on a picnic or serve it with barbecued anything, from hot
dogs to sirloin steak or fish.
Makes 6 to 8 servings
4 medium size new potatoes, unpeeled, boiled in salted water to cover
until tender, about 15 minutes, drained and cut into large cubes
3/4 cup dried red kidney beans, picked
over, soaked overnight, drained, and simmered in water to cover until
3 medium size beets, trimmed and baked in a 325°F. oven until tender, 1
to 1 1/2 hours, or boiled in water to cover until tender, about 30
minutes, peeled and cut into large cubes
1 sweet onion, preferably Vidalia, Maui, or Walla Walla, finely diced
1/2 cup mayonnaise, prepared or homemade
1/4 cup sour cream, regular or light
1 teaspoon celery seed
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley, plus
sprigs for garnishing
1 small head leaf lettuce
In a large bowl, toss together potatoes, beans, beets, and onion. In a
small bowl, beat together the mayonnaise, sour cream, celery seed,
salt, pepper, and chopped parsley. Toss this dressing gently with the
vegetables. Chill for 1 hour or longer.
To serve, arrange the lettuce on a serving platter. Mound the salad on
the lettuce and garnish with the parsley sprigs.
I like to add several minced anchovy fillets to this salad for a