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Kidney Bean and Beet Salad Cooking Recipes

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 tender

  • 3 medium size beets, trimmed and baked in a 325F. 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

  1. 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.

  2. To serve, arrange the lettuce on a serving platter. Mound the salad on the lettuce and garnish with the parsley sprigs.

Variation:
I like to add several minced anchovy fillets to this salad for a Scandinavian touch.
 

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