1 can (20 oz. or 2 1/2 c.) kidney beans, drained
1 1/2 c. celery, finely c hopped
1/2 c. sweet pickle relish
1/4 c. salad oil
2 T. onion, finely chopped
2 T. vinegar
1 T. pickle juice (from the relish)
1 t. salt
1 1/2 t. prepared mustard
2 hard cooked eggs, chopped

Combine all ingredients and season to taste with salt and pepper. Chill thoroughly before serving.

Kidney Bean Salad recipe is published in our February, 2004 Menu Minder.