Sweet and Sour Kidney Bean Salad
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1419.54 ml kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked)
- 59.16 ml ketchup
- 44.37 ml freshly squeezed orange juice
- 44.37 ml olive oil
- 29.58 ml apple cider vinegar
- 9.85 ml lemon juice
- 14.79 ml dry mustard
- 44.37 ml brown sugar
- 2 garlic cloves, minced
- 236.59 ml sweet onion, diced (Vidalia, Hermiston reds, Walla Walla)
- 7.39 ml black pepper
- 44.37 ml fresh parsley, minced
directions
- Place the cooked kidney beans in a large non-reactive bowl.
- In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
- Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.
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RECIPE SUBMITTED BY
COOKGIRl
United States