1950's Kidney Bean Salad

⏱ 30 mins 🍽 4-6 serving(s) 🏷 Healthy

This vintage salad recipe originates from a 1950s supper club. It combines dark red kidney beans with hard-boiled eggs, sweet onion, and pickles, all coated in a unique, creamy dressing made from sugar, vinegar, and evaporated milk. The salad requires chilling for the best flavour, making it an ideal make-ahead dish for healthy lunches or gatherings. It serves 4 to 6 people and takes about 30 minutes to prepare, not including chilling time.

1950's Kidney Bean Salad

Ingredients

  • 2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
  • 6 -8 hard-boiled eggs, diced small
  • 1/2 cup sweet onion, diced small
  • 8 -10 sweet pickles, diced small
  • 1/2 cup white sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon flour
  • 2 eggs
  • 1 (5 ounce) can evaporated milk

Method

  1. Beat the 2 eggs and set them aside.
  2. In a saucepan, mix the sugar and flour, then pour in the vinegar and the beaten egg mixture. Bring this to a boil while stirring continuously. Keep stirring over the heat until the mixture thickens sufficiently.
  3. Allow the cooked dressing to cool down a little.
  4. Stir roughly half of the can of evaporated milk into the slightly cooled dressing until it is well combined.
  5. Pour this dressing over the prepared bean mixture and toss everything together thoroughly. Place the salad in the refrigerator to chill for 1-3 hours before serving.

Nutrition (per serving)

Sodium641600 mg

Recipe details

CategoryHealthy
AuthorTipper