My Grandma collected cookbooks from all over - and amassed a big collection of community and church cookbooks. A few years ago she gave basically all of them to me. They are just incredible. The salads are all laced with mayo and loaded with bacon, and a surprising many of them are set with gelatin. I love them. Red kidney bean salads show up a lot and in homage to these great cookbooks I’ve been making this on repeat. This recipe doesn't call for bacon, but if you eat bacon, I suggested adding it in.
1 can kidney beans - drained
¼ red onion
¼ red pepper
¼ yellow pepper
3 scallions
¼ bunch of cilantro
1 jalapeno
¼ avocado
2 TB mayo
1 TB red wine vinegar
1 TB oil - a neutral oil like canola is best
2 tsp salt
1 tsp black pepper
1 tsp red chili flakes
(bacon optional, cheddar cheese optional)
Chop all the veggies super small. The whole jalapeno can add a lot of spice, if you are averse then just add ¼ of it. Mix it all together. It’s best to let marinate overnight, so this is great for making in bulk. Enjoy!
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