A mother-daughter conversation on food and cooking (mostly)

Wednesday, July 8, 2009

Kidney Bean and Celery Salad

This is an absurdly refreshing dish for summer--no cooking, and it uses ingredients I usually have around the house. It's from an old Sunset Mexican cookbook and I don't believe for one minute in its authenticity.

I have kept coming back to it over the years, though. It's not overly sweet like other bean salads.

Kidney Bean and Celery Salad

1 can dark red kidney beans, rinsed and drained
2 stalks celery, finely diced
2 green onions, sliced, or ¼ cup finely chopped red or yellow onion
½ cup chopped walnuts
2 tablespoons pickle relish or chopped sweet pickles
2 tablespoons vegetable or olive oil
3 tablespoons red wine vinegar
Salt and pepper

Mix and chill.

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