Well we are still eating leftover Pork Mexicana. Don't get me wrong I am definitely not complaining, but as far as the side items I needed something fresh. We did a loaded Baked Potato Monday night. So I started thumbing through my cookbook and found a this Kidney Bean Salad Recipe that I LOVE and haven't had in maybe two years.
I found it on the back of a Bush's Light Red Kidney Bean Can.
1 (16oz) light red kidney beans
1/2 small onion thinly sliced
1/2 cup coarsely chopped cucumber
1/4 cup ranch dressing
1/4 teaspoon dill weed ( used 1/2 teaspoon because I LOVE Dill)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium pepper
Shredded Parmesan Cheese
Combine beans, onion, cucumber, salad dressing, dill weed, salt and pepper. Refrigerator until ready then stir in tomato. Sprinkle with cheese.
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