Kidney Bean Salad

Recipe from

Oxmoor House


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


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

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