Kidney Bean Salad

Total Time

1 Hour 30 Minutes

Servings

6

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

Instructions

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-boiled eggs, kidney beans, onion, celery, relish, and mayonnaise.
3. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.