Kidney Bean Salad
1 can (16 ounces) kidney beans, rinsed and drained
2 hard-cooked egg, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Lettuce leaf, optional
In a mixing bowl, combine all of the ingredients; stir until coated.
Refrigerate until serving.
Serve in a lettuce-lined bowl if desired.
Yield: 2 – 3 servings.
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