Kidney Bean Salad

Ingredients

• 30 ounce kidney beans drained canned
• 1 stalk celery diced
• 2  eggs 
• 0.5 cup mayonnaise 
• 0.5  onion diced
• 6 servings salt and pepper to taste
• 2 tablespoons relish sweet

Equipment

• bowl
• sauce pan

Directions

1. Place eggs in a saucepan with enough cold water to cover. Bring to a boil.
2. Remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes.
3. Drain, cool, peel, and chop.
4. 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.