Recipe for Kidney Bean Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
20 x EGGS SHELL
3 lb CELERY FRESH
2/3 lb BEANS KIDNEY #10
12 oz ONIONS DRY
1 lb PEPPER SWT GRN FRESH
1 tbl PEPPER BLACK 1 LB CN
2 lb RELISH PICKLE SWEET
3 lb SALAD DRESSING #2 1/2
1 cup VINEGAR CIDER
Instructions:
Instructions: 1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.

2. COMBINE SALAD DRESSING, SALT, PEPPER, AND VINEGAR IN MIXER BOWL; WHIP OR MIX WELL. SET ASIDE FOR USE IN STEP 4.

3. DRAIN BEANS; RINSE; DRAIN THOROUGHLY.

4. COMBINE DRESSING, BEANS, CELERY, EGGS, ONIONS, PEPPER, AND RELISH; MIX CAREFULLY.

5. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P WILL YIELD 3 LB THINLY SLICED CELERY. 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ THINLY SLICED ONIONS. 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB THINLY SLICED PEPPERS.

2. IN STEP 3, 21 LB (21-NO. 303 CN) CANNED KINDEY BEANS MAY BE USED.

3. IN STEP 4, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: M03100

SERVING SIZE: 1/2 CUP

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