Whole Food Organic RecipesThis is just one of our whole food organic recipes discover 7 more by signing up for our free newsletter You might think this recipe was induced by a pregnant woman’s craving, but it’s very tasty, thanks to the celery seed and big, crunchy chunks of dill pickle. This is a high-protein bean salad that’s great for summertime since there’s no cooking involved!
Ingredients: 2 15 oz. cans organic dark red kidney beans
Dump mayo, celery seed, garlic powder, and salt and pepper onto mixture. Stir until ingredients are evenly distributed and coated with mayo. Add more pickle chunks, mayo, celery seed, garlic powder and salt and pepper if necessary to taste. This organic bean salad is even more yummy served with organic or local hearty whole grain bread on the side, with slabs of a light-colored organic or local cheese, such as raclette or swiss. Better yet, you can throw slices of the cheese on the bread and broil them. This organic bean salad, which serves two to four, is also a terrific side dish for cookouts. And it will be a surprising hit at summertime pitch-ins; other guests will hunt you down to ask for the recipe! Further reading for whole food organic recipes
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Drain kidney beans, and dump them into a large bowl. Dice onion. Slice pickle spears into bite-sized chunks. Add diced onion and pickle chunks to beans.