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Kidney Bean Salad

Yield 6 to 8 servings


  • 2 (15-ounce) cans kidney beans, drained
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 1 large stalk celery, chopped
  • 2 tablespoons mayonnaise
  • 2 teaspoons horseradish mustard

How to Make It

  1. Combine beans, eggs, onion, and celery in a medium mixing bowl; mix well.

  2. Combine mayonnaise and mustard; mix well. Add to bean mixture; toss until well coated. Chill.

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