It started with a quest to find a new kidney bean salad recipe. Since I’m having an issue with low potassium, I did some research of foods with high levels of this mineral. One must have more variety than bananas, right? Research showed beans are pretty rich in that regard. Oh yeah, beans. . .yum! This triggered a craving for kidney bean salad.
Off I went into the interwebs in search of a recipe to try. The search popped up with all kinds of recipes referring to White Fence Farm. Now, if you grew up in the western suburbs of Chicagoland, you know of this place. It’s been around since the 1920’s serving the “World’s Greatest Chicken”. This is where our family went for all our “special” dinners. We’d drive out to the country (Romeoville – it’s not the country anymore!) and Grandpa would host and toast to whatever milestone was happening. When they opened a carry-out in Downers Grove (in the old Cock Robin location – oh yeah, who remembers Cock Robin?) it was bonanza time! I haven’t been there for years, but looks like it hasn’t changed much – White Fence Farm via Shop Romeoville
Along with that chicken, and steak and fish, they serve bowls of never ending, family style sides. Coleslaw, pickled beets, cottage cheese (yeah, I’ve never figured that one out), and my favorites, the kidney bean salad and corn fritters.
Now I wanted some White Fence Farm! Alas, I’m a 13 hour drive away from Romeoville/Downers Grove, so I had to try my hand at recreating my favorites. I started with the Kidney Bean Salad. After reading over all the recipes I found, I came up with this. Bingo! Just like I remembered and had to stop myself from eating it all. I’m sure using dry kidney beans from scratch would have resulted in a higher potassium output – but I couldn’t wait!
- 1 15 oz. can kidney beans, drained and rinsed well
- 1 half stalk celery, finely chopped
- 1 slice onion, finely chopped
- 2 tsp. sweet pickle relish
- Miracle Whip to coat
Mix the first four ingredients together and add just enough Miracle Whip to coat the mixture.
Chill overnight (or at least 4 hours) for the flavors to meld. The longer the chill time, the better the taste.
**Stay tuned for my experiments trying to recreate the White Fence Farm corn fritters!**