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Molded Kidney Bean Salad

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Ingredients
  Lemon juice 2 Tablespoon
  Water 2 Tablespoon
  Unflavored gelatin 1
  Kidney beans 1 Pound, drained
  Chopped celery 1⁄2 Cup (8 tbs)
  Sweet pickle relish 1⁄2 Cup (8 tbs)
  Hard-cooked eggs 2
  Mayonnaise 1⁄2 Cup (8 tbs)
  Grated onion 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Evaporated milk 1 Cup (16 tbs)
Directions

Place lemon juice and water in custard cup.
Sprinkle gelatin over top; let stand for 5 min utes to soften.
Place custard cup in small saucepan with small amount of water.
Place over low heat; heat until gelatin is dissolved.
Mix beans with remaining ingredients except milk.
Stir in gelatin; blend in evaporated milk.
Ladle into 5 cup oiled ring mold.
Chill until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
8

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 382 Calories from Fat 138

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 79.5 mg26.5%

Sodium 322.6 mg13.4%

Total Carbohydrates 45 g14.9%

Dietary Fiber 9 g35.8%

Sugars 9.6 g

Protein 18 g35.9%

Vitamin A 7.8% Vitamin C 9%

Calcium 14.3% Iron 23.3%

*Based on a 2000 Calorie diet

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Molded Kidney Bean Salad Recipe