Midwestern Creamy Kidney Bean Salad
Tim and Debbie Kay

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Combine the following and refrigerate:

• 5 15 oz. cans light or dark red kidney beans (slightly drained, keep some liquid)
  
• 4-5 stalks of celery, finely chopped
  
• 4-5 green onions, finely sliced
  
• 4 hard-boiled eggs, finely chopped
  
• 1 tsp. salt

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Prepare the dressing:

• 2/3 cup mayonaise
  
• 2 tbs. vinegar
  
• 4 tsp. sugar
  
• 1 tsp. salt
  
• 1 tsp. celery salt
  
• 1 dash pepper

Whisk well.

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Add dressing to bean mixture. Mix thoroughly and refrigerate.

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Yield: Approx. 2 quarts.

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Notes:

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