Lincoln Inn Kidney Bean Salad

Name: Lincoln Inn Kidney Bean Salad
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 4 serving(s)
Ingredients: 16 ounces kidney beans, canned, drained, rinsed; 3 tablespoons onions, diced; 1/4 cup low-fat sour cream; 1/4 cup mayonnaise; 2 tablespoons horseradish; 1 tablespoon cider vinegar; 1 garlic clove, finely chopped

Submitted by ValkyrieQueen

"From The Lincoln Inn, Essex Junction, Vermont. This recipe dates back to the mid 1960's. The dish has caused more races and fights for the last bite than sweet potato casserole"

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Ready In:: 2hrs 5mins
Ingredients:: 7
Serves:: 4

ingredients

16 ounces kidney beans, canned, drained, rinsed
3 tablespoons onions, diced
¹⁄₄ cup low-fat sour cream
¹⁄₄ cup mayonnaise
2 tablespoons horseradish
1 tablespoon cider vinegar
1 garlic clove, finely chopped

directions

Mix ingredients well in a medium bowl.
Cover and chill well before serving.

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RECIPE SUBMITTED BY

ValkyrieQueen

United States

46 Recipes

My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.

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