December 6, 2016

Kidney Bean Salad

2 c. or 2 cans kidney beans, drained
1/4 c. celery, diced
3 pickles, dill or sweet, chopped
1 small onion
2 hard-cooked eggs, sliced
1/2 t. salt
1/8 t. pepper
1/2 c. mayo or salad dressing

Mix together the beans, celery, pickles and onion. Add eggs, salt, pepper, and mix lightly with mayo or salad dressing. Chill. Serve on salad greens and garnish with grated cheese.

Joan Coyne, Charlevoix