Title: Kidney Bean Salad
Categories: Salads, Vegetables, Side dish
Yield: 8 Servings

75 oz Red Kidney Beans; Drained, 5
Cans
1 c Onion, Chopped
1/2 c Celery; Chopped
1/3 c Sweet Pickle Relish
1/2 c Cider Vinegar
1/2 c Sugar
1 lg Egg; Slightly Beaten
2 ts Dry Mustard

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 vinegar mixture over the vegetables, tossing gently to coat well.
Cover and refrigerate at least 6 hours before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini