Red Bean Toss

Name: Red Bean Toss
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings.
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 shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/2 teaspoon Worcestershire sauce; 1/2 cup mayonnaise; 1 cup coarsely crushed corn chips

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.

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 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.