Home Page‎ > ‎Salads‎ > ‎

Tangy Kidney Bean Salad

4 tablespoons white vinegar
4 tablespoons lemon juice
2 teaspoons salt
1 /2 teaspoon pepper
2 teaspoons sugar
1 teaspoon dry mustard
chopped celery and onions (about 1 cup total)
1 clove garlic
3 cans kidney beans (mix light and dark)
Mix everything. Let sit at least 24 hours, stirring occasionally.

-Renee Tornell