Kidney Bean Salad Spread or Dip

photo by flower7

- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (15 ounce) can dark red kidney beans, rinsed
- 2 tablespoons onions, minced
- 3 tablespoons celery, minced
- 4 tablespoons dill pickles, minced
- 1 teaspoon red wine vinegar
- 1⁄4 teaspoon sugar
- 4 tablespoons light mayonnaise, low-fat (can use vegan mayo)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Process beans with vinegar and mayonnaise until smooth. Place in medium mixing bowl. Mince vegetables in processor until small. Add minced vegetables to beans, add seasonings and mix until incorporated. Refrigerate for a few hours or overnight.
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Reviews
-
Very interesting dip. I followed the recipe except for halving it and replaced celery (yuck) with some chopped sweet pepper instead. Oh, and I also left out the salt (wasn't needed IMO). Used homemade dill pickles. Almost forgot, the food processor was having trouble with the thickness so I added a Tbsp of water to thin a little. Served with tortilla chips. Not sure I'll make this again but I'm very happy to have tried something different with one of my favorite ingredients (beans!) Thanks for sharing :)
Tweaks
-
Very interesting dip. I followed the recipe except for halving it and replaced celery (yuck) with some chopped sweet pepper instead. Oh, and I also left out the salt (wasn't needed IMO). Used homemade dill pickles. Almost forgot, the food processor was having trouble with the thickness so I added a Tbsp of water to thin a little. Served with tortilla chips. Not sure I'll make this again but I'm very happy to have tried something different with one of my favorite ingredients (beans!) Thanks for sharing :)
RECIPE SUBMITTED BY
Denise J
United States
I love creating new recipes and making my family and friends smile when they eat my latest creation.