Red Bean Salad

Chilled Red Kidney Bean Salad
Serves 6

2 (16 oz) cans red kidney beans, drained & rinsed
1/2 cup onion, chopped
1/2 cup celery, diced
1/2 cup mayonnaise
2 eggs, boiled & chopped
1 Tbsp red wine vinegar
1/4 cup sweet pickle relish with juice
2 Tbsp sugar
salt & pepper to taste

1. Combine mayonnaise, vinegar, sugar and relish
2. Stir in onions, celery, relish, and mix well
3. Pour over beans and mix gently to coat
4. Garnish with bacon and veggie twig optional)
5. Cover and chill until service

Larry E VaughnThis is a really nice chilled salad, especially during those summer time lunches. It also is one of those recipes that tastes even better the next day. I like to chill it overnight before serving. This recipe only takes about half an hour to put together once the eggs are boiled and cooled enough to chop, so, I often mix everything together while the eggs are cooling and then gently fold them in just before garnishing.