What You Need:

3 (16 oz.) cans dark red kidney beans, rinsed and drained
1 C of celery, sliced
4 hard cooked eggs, chopped
1 C of mayonnaise
1/2 C dill pickle relish
1 tsp pepper
1/2 tsp salt

How to Make It:

Gently fold together the beans, celery and eggs.
In a separate bowl combine the mayonnaise and pickle relish until blended together well.
Mix the sauce into the kidney bean mixture until completely covered.
Sprinkle with the salt and pepper and blend in well.

Makes 8 servings

If you would like your bean salad a little sweeter use sweet pickle relish instead of dill. Spoon the salad over a bed of lettuce before serving to spruce it up a little and remember because of the mayonnaise you must keep this salad cold by placing the serving dish over ice.