MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kidney Bean Salad
 Categories: Salads, Beans, Vegetables
      Yield: 8 Servings
 
     75 oz Red kidney beans; drained,
           - (5 sm cans)
      1 c  White onion; chopped
    1/2 c  Celery; chopped in small
           - pieces
    1/3 c  Sweet pickle relish
    1/2 c  Green salad olives with
           - pimento; chopped
           - (optional) *

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Cider vinegar
    1/2 c  Sugar
      1 lg Egg; lightly beaten
      2 ts Dry mustard; or more

MMMMM-----------------------GARNISH (OPT)----------------------------
      1 lg Egg; up to 2, hard boiled,
           - peeled, sliced, chopped,
           - and sprinkled over to
           - finish
 
  Combine the kidney beans, onion, celery, and pickle
  relish in a large bowl, blending well, then set aside.
  
  Combine the vinegar, sugar, egg and mustard in 1-quart
  saucepan, blending well, then cook over low heat,
  stirring constantly, 7 minutes or until the mixture
  thickens. Remove from the heat. Pour the dressing
  mixture over the vegetables, tossing gently to coat
  well.
  
  Cover and refrigerate at least 6 hours before serving.
  
  * I like the addition of the olives as they add a bit
  more colour and a different layer of flavour to the
  dish. My mom didn't do this - but, I do sometimes.
  ~- UDD
  
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