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Today I bring you three recipes for bean salad. Some of these recipes are quick to toss together, but Mrs. Kauffman’s requires some cooking unless you substitute canned beans.
Miss Axtell’s Kidney Bean Salad Recipe
One can kidney beans, four medium sized sour pickles, three tablespoons vinegar, two tablespoons sugar, three hard-cooked eggs. Pour the beans from the can into a bowl, slice the pickle fine, add vinegar and sugar, stir until sugar is dissolved. Then shell the eggs, slice, and lay them on the top of the salad. Serve with cooked salad dressing. Miss Dorthy Axtell, 438 B st., San Rafael. Source: San Francisco Chronicle – 2 Jan 1921.
Mrs. Kauffman’s White Bean Salad Recipe
Wash and soak one pint of marrowfat beans the evening before. Cover with boiling water, add one tablespoon of salt and boil two hours; drain and blanch with cold water; pour over dressing and serve on lettuce leaves.
To Make Dressing – Put on tablespoon bacon drippings in frying-pan over fire; add one tablespoon fine-cut onions; cook slowly, stirring the onion so it will not get too brown; when cooked through add two tablespoons vinegar, two tablespoons water, one-half tablespoon of salt and a dash of pepper. Pour over beans and serve.
Mrs. Benj. F. Kauffman, Medway, Clark County, Ohio. Source: The Dayton Herald – 17 Jan 1918.
Mrs. Winchmiller’s Bean Salad Recipe
One quart of warm baked beans, break fine 7 toasted butter crackers over the beans (do not roll crackers), break 4 soft-boiled eggs on top of crackers, tomato ketchup or lemon juice to suit taste. Garnish with lettuce leaves if desired. Mrs. A. Winchmiller, Worcester. Source: Boston Post – 6 Mar 1904.