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Molded Kidney Bean Salad Recipe
|Lemon juice||2 Tablespoon|
|Kidney beans||1 Pound, drained|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sweet pickle relish||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Grated onion||1 Tablespoon|
|Evaporated milk||1 Cup (16 tbs)|
Calories 382 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.7%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 79.5 mg
Sodium 322.6 mg13.4%
Total Carbohydrates 45 g14.9%
Dietary Fiber 9 g35.8%
Sugars 9.6 g
Protein 18 g35.9%
Vitamin A 7.8% Vitamin C 9%
Calcium 14.3% Iron 23.3%
*Based on a 2000 Calorie diet
Sprinkle gelatin over top; let stand for 5 min utes to soften.
Place custard cup in small saucepan with small amount of water.
Place over low heat; heat until gelatin is dissolved.
Mix beans with remaining ingredients except milk.
Stir in gelatin; blend in evaporated milk.
Ladle into 5 cup oiled ring mold.
Chill until firm.