I grew up enjoying the taste of "Sweet and Sour" in a variety of recipes on the German side of my family. A great-aunt often served this at family gatherings.
I've made it with mix beans, but this is her original kidney bean salad recipe, with a cooked dressing.
I buy dry beans in bulk and cook in my electric pressure cooker, then freeze and vacuum seal to have on hand, for salads or chili, but canned beans are just as handy.
At home I serve on bed of lettuce or spinach leafs. It's easy to double or triple for a potluck or large family gathering.
1 15 oz. can kidney beans, drained, about 2 cups
4 celery ribs
5 sweet pickles
1 small onion
1/2 green pepper
5 Tabs. vinegar
1 beaten egg
1/2 tsp. pepper
1/8 tsp. dry mustard
1 tsp. salt
1 Tab. sugar, or Splenda
5 Tabs. milk
Cut celery, pickles, onion and green pepper into small pieces and mix with kidney beans in a bowl.
In a saucepan combine and mix vinegar, egg, salt, pepper, sugar and mustard. Whisk and blend well. Bring to a boil, stirring constantly then remove and add milk and beat or whisk quickly. Pour over chopped vegetables. Set in refrigerator at least 4 hours or more to chill before serving. Serves 6 to 8.
Estimated Cost: $1.80 or less; .30 cents per serving or less.