My best friend came to visit for Thanksgiving – don’t get all worked up, she isolated before driving out and had been tested several times, and we, well, we go basically nowhere but the market, so everything was good – anyway, after years of me talking up ALDI, she finally got one in her neighborhood and so, quarter in hand, she went to check it out…
and, came across canned corned beef for something like $3 a can, which is a price I haven’t seen in a decade or two.
Now, my friend’s grandmother, Mrs. Spencer, made this corned beef salad; with red onion and mayonnaise and sweet gherkin pickles and it was pretty darned nifty, and her tale of ALDI bargains had me thinking about a tasty lunchtime treat.
I couldn’t find gherkins, but thought that Famous Dave’s spicy pickle chips would do in a pinch, and, just to see what was out there, I googled “corned beef salad.”
There were a lot of options, but I took a bit from column A and a dash from column B and, yeh, I am pretty happy with the results.
•1 (12 oz) canned corned beef, cubed
•1⁄2 cup celery, finely diced
•1/2 cup onion, finely chopped
•1/2 tsp pepper
•1/4 cup chopped sweet pickle
•1 tbsp prepared horseradish
•1/4 cup mayonnaise
•1 tsp lemon juice
Note: the lemon juice and horseradish add a nice touch here, so don’t skip ’em.
Prep is dead simple:
Open the can, dice the corned beef, then stir it together with all of the other ingredients in a bowl and spread on sammiches.
Pure nostalgia, and pretty tasty, too.
As a side note, if meat from a can kinda skeeves you out, go ahead and use leftover Barbecued Corned Beef to make the salad; it is even tastier, but then…
Hey; $3 a can?
How could I not pick up a couple?