Kidney Bean Salad
beans, mayonnaise, eggs, onion, celery, pickle relish
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 for Kidney Bean Salad Recipe
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. 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.
Read the full directions on Allrecipes.com
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