Kidney Bean Salad - cooking recipe

Ingredients

1/2 tsp. salt
3/4 c. sugar
1/2 c. vinegar
3 Tbsp. cooking oil
4 c. (about 1 1/2 c. uncooked) dry kidney beans, cooked and drained
1/2 c. diced celery
1/2 c. thinly sliced green pepper
1/4 c. thinly sliced onion
2 hard-boiled eggs, sliced

Preparation

Soak beans overnight; discard any that float to top.
Bring to boil; simmer until tender.
Combine salt, sugar, vinegar and oil; mix well.
Add vegetables; mix gently.
Chill at least 1 hour. Pour off liquid.
Gently stir in eggs before serving.
Makes 6 servings.