Oh how I remember the day back in high school when I counted up my credits and discovered I had enough to graduate at the end of the first semester! I joyfully made my way to the guidance counsellor’s office and explained my situation. Being an outspoken student and a tad on the rowdy side, she promptly handed me the form needed to finish early. That was it! And I got to start working full-time.
This was a wonderful happenstance, for I needed to earn money for college, so off to work I went each day – a salad girl at Horn and Horn Cafeteria. Clad in my white polyester uniform, I learned about shelling hardboiled eggs while they were still warm, how peeling a 50 pound bag of carrots was a two or three-person job, and how to make Kidney Bean Salad.
This recipe has been with me a long time, and it has resurfaced every now and then. It is simple with only 4 ingredients and so satisfying. I was excited to be able to make it for the blog!! We had it with the diet cabbage soup.
Kidney Bean Salad
3 cups prepared kidney beans (I did mine in the crock pot, used half a 1 pound bag and froze the other half)
½ cup sweet relish (mine was homemade zucchini relish)
2 chopped hardboiled eggs
Mayonnaise to moisten and mix
Coming very soon: Vegetarian Chili del Pacifico