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| Amy's Kidney Bean Salad |
"This salad is a summertime pleaser. Every time I take it to a barbeque or gathering, absolutely everyone wants the recipe. Simple and brief to make with only a few ingredients. Everyone will adore it! Can eat proper away however the longer it sits within the refrigerator the better it tastes. I want to make it the day in advance of after I am trying to serve. Enjoy!"
Ingredients :
- 1 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons vinegar
- 1 tablespoon white sugar
- salt and floor black pepper to taste
- four (8 ounce) cans darkish red kidney beans, drained and rinsed
- 6 hard-boiled eggs, chopped
- 1 inexperienced bell pepper, chopped
- 1 small crimson onion, chopped
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 20M |
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- Whisk mayonnaise, milk, vinegar, sugar, salt, and black pepper together in a medium-large bowl till properly mixed.
- Stir kidney beans, hard-boiled eggs, green bell pepper, and crimson onion into the mayonnaise combination. Eat immediately or refrigerate earlier than serving.
Notes :
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