Kidney Bean Salad

A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.

Ingredients

• 2 eggs


• 2 (15 ounce) cans kidney beans, drained


• 1/2 onion, diced


• 1 stalk celery, diced


• 2 tablespoons sweet pickle relish


• 1/2 cup mayonnaise


• salt and pepper to taste

Directions

1. Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.


2. In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.

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Kidney Bean Salad