Kidney Bean Salad

My mom made this growing up, and I could seriously eat at least half of this recipe below if no one (including my conscience) stopped me! It is absolutely more-ish! Addictive! Just a note about ingredients: I had searched for years in vain for a pickle that tasted like the ones my mom used when I was growing up. Then my niece Devin made a comment about the pickles at the deli counter being somehow different than what you got in a jar, so I tried one, and, eureka, that was it! Also, about the mayonnaise, I was always a die-hard Hellman's fan. Until I tried Duke's. It's incredible. So close to homemade. It really makes a difference if you can find it. Enjoy! (125g = 111 calories)

2 15.5 oz cans kidney beans
1 large dill pickle
4 T mayonnaise

Drain the beans and rinse in a colander. Put beans in a medium bowl. Chop pickle in pieces the size of the beans or smaller. Put pickle in bowl with beans. Add mayonnaise and stir.

Gina's Ranch Dressing

I got this recipe from Gina as she was lying in her hospital bed about a week before she died. She told it to me completely clear-headed. I then hastened to scribble it down, but she was no longer coherent. It tastes pretty good, so I think it must be correct.

1/4 cp mayo
1/4 cp sour cream
1/4 cp yogurt
1/2 cp milk (I wonder if she didn't mean buttermilk)
1 packet ranch dressing mix

Mix ingredients and refrigerate at least 2 hours before using. If it's too thick, thin it down with buttermilk.