Bean Relish

Title: Bean Relish
Categories: Salads, Vegetables
Yield: 12 Servings

6 c Red Kidney Beans; cooked
1 1/2 lb Canned Corn
1 1/2 c Cider Vinegar
1 c Sugar
3 Yellow Onions; sliced
2 ts Salt
2 ts Mustard Seeds
1 ts Black Peppercorns; cracked
1 c Water
3 tb Cornstarch

Mix beans with corn. Heat vinegar, sugar, onions, salt, mustard seed and
pepper to boiling. Cover and cook five minutes. Combine water and
cornstarch. Add gradually to vinegar mixture and bring to boil, stirring
constantly. Boil one minute and remove from heat. Pour over bean mixture
and stir well. Refrigerate at least four hours, stirring occasionally.

NOTES : This is a nice alternative to three bean salad.

Recipe by: The Good Housekeeping Illustrated Cookbook

Posted to TNT Recipes Digest by “Barbara Zack” on May
8, 1998