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.Â
1 can kidney beans - drainedÂ
¼ red onion
¼ red pepper
¼ yellow pepperÂ
3 scallionsÂ
¼ bunch of cilantroÂ
1 jalapenoÂ
¼ avocadoÂ
2 TB mayoÂ
1 TB red wine vinegarÂ
1 TB oil - a neutral oil like canola is bestÂ
2 tsp saltÂ
1 tsp black pepperÂ
1 tsp red chili flakesÂ
(bacon optional, cheddar cheese optional)Â
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!Â