1 can of Goya dark kidney beans
1 jar of Greenwood sweet & tangy sliced pickled beets
1 red onion
4-5 medium potatoes
Salt & pepper to taste
Peel and dice the potatoes, place in a pot covering with water, add salt and cook on medium high until soft. Drain and let cool.
Drain the picked beets and cut into pieces.
Add diced red onion and drained red kidney beans.
Mix in mayonnaise and season with salt and pepper to taste.
Over the years, I have tried many brands of dark kidney beans and pickled beets, and learned that the ones I used in this recipe have the best flavour and texture. To make the salad a bit more sweet and tangy, I sometimes add a bit of liquid reserved from the pickled beets.
I hope you will enjoy this recipe, it truly is the perfect addition to an outdoor menu.
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