The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
July 2007
Kidney Bean Salad
I grew up in a camping family. As teachers, my parents had summers free allowing us to camp several times during the season. From the time I was three-years-old, two weeks of the camping season were spent at Myrtle Beach. Gatlinburg also hosted several of our camping trips, as did the Upper Peninsula of Michigan.
Our camping accommodations evolved as the years passed. The first camper we used was a pop-up camper. It was the kind that had tents that pop out of each side. Our second camper was a High Low that cranked up. This camper came with a stove and kerosene light inside. Our third camper was a Bonanza. It had a bathroom, a stove and an air conditioner; we really thought we were rich! Sometimes we had electric and water hook ups. Other times, we had nothing and really roughed it. I remember many times we carried kerosene lights and cooked on the campfire or on our Coleman stove. No matter what the situation, I always remember having good food.
We often went camping with my dad's three brothers and their families. My dad and uncles would arise at the crack of dawn and fish for the entire day, while my mom and aunts stayed behind and served up breakfast. Following breakfast, they would take a refreshing coffee break around the campfire. My cousins and I, eight of us total, would take off to explore the woods, build forts, climb trees and wade in the creeks and streams. We'd all head back to camp for lunch and then out again to play the whole afternoon.
Our dads would return and release the catch of the day into the care of our moms who would head to their respective campers to fix their contribution to the evening feast. There is nothing like having fresh fish, fried in a cast iron skillet, with fresh coleslaw, corn on the cob and hush puppies.
As I grew older, reading in the camper became more appealing than playing outside. I enjoyed helping in the meal planning and maintenance of the campsite in between meals. One of my favorite camping recipes that my mom would prepare is a Kidney Bean Salad recipe. My mom used to make it, and when we would come back from the beach it was just the thing to fill us up and cool us down.
SEE YOU NEXT MONTH! MEET ME IN THE KITCHEN!
Lisa, The Gourmet Librarian
Kidney Bean Salad
To Start and Have Prepared:
- 2 (16 oz.) cans of Kidney Beans drained and rinsed
- Sweet pickles chopped or sweet pickle relish to taste
- 1 small onion minced
- 1/2 t salt
- 1/4 cup of chopped celery
- 1/8 t pepper
- 1/4 cup of mayonnaise
- 4 hard-boiled eggs peeled and chopped
- 1 head of lettuce
Directions:
Combine the first seven ingredients. Chill. Serve over a bed of lettuce. This is a delicious and high protein meal. It can be made low fat by using a low fat or fat free mayonnaise and limiting the eggs. Serve with crackers, and raw vegetable platter, and a big pitcher of ice tea.