Print Options

Back to Red Bean Toss >

Include these items:

Taste of Home Logo

Red Bean Toss

 Red Bean Toss
I discovered this recipe several years ago at a church function. The combination of flavors is tantalizing-this dish is a real crowd-pleaser! The kidney beans, chili beans and corn chips all represent the cooking of the West/Southwest region. This dish is great for your family, or for family gatherings.
8 ServingsPrep: 10 min. Bake: 25 min.

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 cup thinly sliced celery
  • 1/3 cup chopped sweet pickle
  • 1/4 cup chopped onion
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1 cup coarsely crushed corn chips

Directions

  • In bowl, combine the kidney beans, chili beans, celery, pickle, onion
  • and cheese. In smaller bowl, blend salt and Worcestershire sauce
  • with mayonnaise; toss with bean mixture.
  • Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with corn
  • chips. Bake, uncovered, at 375° for 25 minutes or until bubbly.
  • Yield: 8 servings.