Nick’s Bean Salad

It all started with a rumor last week at the barbershop.

Nick Anthe’s was closing.

Hubby came home bearing the news.

“You’re kidding!”, I said. “I don’t get it…where are we going to go for our celebrations?”

Nick Anthe’s restaurant has been legendary in Akron’s history of restaurants and one of THE places to go for celebrations…

And you thought all we produced was Lebron James and Chrissy Hynde!

The news was confirmed as I read about the closing in today’s paper, the bonus was the recipe for Nick’s bean salad.

I laughed at Anthe’s.

I cried at Anthe’s.

I held hands over dinner at Anthe’s.

There were new friendships created, old friendships renewed, anniversaries and  birthdays.

I told secrets at Anthe’s…usually over a few drinks.

I entertained customers and was entertained.

The best steaks and grilled halibut I ever had!

Before all that, the table was served with a dish of Nick’s Bean Salad with Italian bread and butter.

That and a glass of wine is all you need to get the evening going.

I have the recipe…

and now so do you…

5 cups cooked red kidney beans
3/4 cup diced celery
3/4 cup diced Spanish onions
1 cup diced sweet pickles
1/2 tsp. salt
1 tsp. white pepper
1/2 cup mayonnaise (or to taste)
2 tbsp. sweet pickle juice
Rinse red beans thoroughly and drain very well. Mix with all other
ingredients. Chill.  Makes 10 servings.

Thanks for memories, Nick!