Kidney Bean Salad

Ingredients

• 2 eggs
• 2 (15 ounce) cans kidney beans, drained
• 1/2 onion, diced
• 1 stalk celery, diced
• 2 tablespoons sweet pickle relish
• 1/2 cup mayonnaise
• Salt and pepper to taste

Directions

Place eggs in a saucepan with enough cold water to cover. Bring to a boil. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel, and chop.

In a bowl, mix the hard-cooked eggs, kidney beans, onion, celery, relish, and mayonnaise. Season with salt and pepper. Chill at least 1 hour in the refrigerator before serving.