Kidney Bean Salad - cooking recipe

Ingredients

2 cans kidney beans (2 lb.)
1/2 c. diced celery
1/2 medium green pepper, cut in strips
1/2 onion, sliced thin
2 slices canned pineapple, cubed
1/2 c. mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
crisp lettuce
1/2 c. ripe olives
1 hard-cooked egg, sliced
1 tomato, sliced

Preparation

Place beans in sieve and rinse with cold water; drain. Combine beans, celery, green pepper, onion, pineapple, mayonnaise, salt and pepper in a bowl.
Mix until blended.
Pile into lettuce-lined bowl or platter.
Garnish top with olives, eggs and tomato.