Bean Relish

I reduced it using 2 cans of beans, rinsed and drained, and used red pepper relish, also well drained. Another recipe I had for this called for a spoonful of white horseradish, so I added that. Also, let the flavors mingle overnight tightly covered. It is a heavy concoction so I find original Triscuits are sturdiest.

I reduced it using 2 cans of beans, rinsed and drained, and used red pepper relish, also well drained. Another recipe I had for this called for a spoonful of white horseradish, so I added that. Also, let the flavors mingle overnight tightly covered. It is a heavy concoction so I find original Triscuits are sturdiest.

Very tasty and works well as a side dish or as a snack. I tried to half the recipe using three cans of beans and one cup of mayo and sweet relish. I should have used 3/4 cup for both as it turned out too soupy. But it still tasted great.

Not too bad…I wouldn’t crave this, but I’d put it on my plate if I saw it.

Delicious! Compared to the person who posted New England Bean dip,it is just as delicious! I just happened to notice the New England Bean dip first. I am happy to have two versions of the same dish! I will enjoy this recipe years to come! Thanks Kathy

Used 2 cans of beans. Added chopped red and yellow peppers, gr. onion, red onion, garlic, relish and brown mustard seeds. Used 1/4c Latin mayo w/reg low fat mayo. It was probably more like a salad than relish but it was delicious. Used smoked salt and pepper. Much better if it sits at least 5 hrs or more.

If you like k.idney beans, know they are healthy, this is a good side to make

I just made this with White Cannellini Beans(white kidney beans) because thats what I had in my pantry. I followed the rest of the recipe and added fresh chopped parsley, a little cumin and a pinch of cayenne pepper. Turned out great! cant wait for dinner to eat with turkey burgers. I think I might try with black beans, corn and cilantro. If you use a light mayonnaise and cut down on the relish, this will be less calories than shown.

Great recipe….add about two tbls. of horseradish….another Massachusetts girl….Continental, Route 1, Saugus….best bean dip around…..

Love this salad. Mother added cooked/chilled Elbow “Macaroni” but without garlic, adding celery, hard boiled egg quarters, & fresh dill when available.

In Indiana, we call this recipe kidney bean salad. The recipe sounded great as it was, but it was late when I made it and I wanted to be sure it was made in time to sit in the fridge overnight. So, since I didn’t have white pepper, I used black. I had only 4 cans of kidney beans, so I added a couple cans of garbonzo beans. I also added 1/2 cup of finely chopped celery just for the crunch. After tasting, I added a bit more black pepper. I had a cupful for breakfast this morning and it is excellent! I can hardly wait for my husband to taste it! Next time, I’ll double the amounts of onion and celery simply because we like onion and celery. This will be so good for summer cook outs!

We always added chopped boiled eat to this and some celery. Great with Easter ham dinner!

I have been looking for this recipe for ever as a restaurant near us serves this on their salad bar. So happy to find it on this site! I love it!

I scaled this recipe down to use one can of beans. I didn’t have dry mustard so I subbed wasabi powder (1/4 tsp.) I used 1/4 c. mayo and 3 T. relish and a dash of granulated garlic in lieu of the garlic. I added white pepper and a ground pepper medley. I mixed everything together and let it sit in the fridge overnight; delicious! I wish I would have made more since everyone loved it. It reminded me of my Dad’s homemade ham salad replacing the ham with beans. We prefered serving this over Ritz crackers which adds a buttery dimension to this recipe. Next time I will definitely make more and drain the pickle relish and perhaps add some white beans if I don’t have several cans of the kidney beans. Thanks for sharing!

Can’t say, I totally liked this. I have to say. I scaled the recipe down to 2 cans, made it to a T for all measurements. And it was very runny and very very pickly tasting. Even tasting the beans, the relish totally over whelmed th taste buds. Don’t get me wrong, I know it’s a BEAN relish. But the underdog in this recipe is the beans. I ended up adding a 3rd can to accomendate the runny-ness of the mayo and relish…it helped. Not sure if I’d make this again. It just didn’t do it for me. Sorry.

Addictive! I did not have white pepper, but otherwise followed the recipe. I did lightly smash the beans with a fork, though.

Very good. My kids love it (even my picky one:) Makes a great afternoon snack with some crackers.

Surprisingly great! Truly enjoyed this recipe.

I didn’t really care for this, but I think that it is one of those tastes taht you either love or don’t love. The predominate taste was the sweet relish. I scaled the recipe back to use 2 cans of kidney beans.

Tasted like tuna salad only with beans- not that bad, but not what I was looking for.

Delicious. I’ve never been to New England (hopefully someday!), but we always had kidney bean salad along with potato salad & macaroni salad at every BBQ. This recipe is the same that I had growing up, with the addition of garlic. I can’t believe that this recipe calls for SEVEN 16-oz cans of beans for 10 servings. No wonder we are such a heavy nation. I made my version with fat-free mayo. I made no other changes. It is so good. If you find fat-free mayo a bit too sweet, add a splash of vinegar.