Randomly felt like making some kind of kidney bean salad today, so I took what I had in the fridge, and voila!
2 cups dried light red kidney beans (prepare as directed)
4 stalks raw celery (chopped)
1/2 cup cheese (shredded)
1/4 cup Vidalia Onion vinaigrette dressing
1/3 cup sliced almonds
3 large raw mushrooms (chopped)
Bring the rehydrated light red kidney beans to a boil, and boil until beans are soft (you can squish them with a fork without much pressure). Drain and rinse beans in cold water for a few minutes. Add remaining ingredients to beans, mix together until completely covered in the dressing (may use more or less of the dressing, as desired). Refrigerate for a few hours, or eat immediately. It’s good both ways.