Egg And Kidney Bean Salad - cooking recipe

Ingredients

4 eggs, hard-cooked and chopped
1 can kidney beans, well drained
1/2 c. celery, sliced
1/4 c. parsley, chopped
2 Tbsp. onion, finely chopped
3 Tbsp. French dressing
1 tsp. mustard
1 tsp. horseradish
1/2 tsp. salt
1/8 tsp. pepper
lettuce leaves

Preparation

Combine eggs, beans, celery, parsley and onions.
Blend the French dressing with the seasoning; stir into egg mixture.
Chill at least 1 hour.
Serve on crisp lettuce.
Makes 6 servings, 1/2 cup each, 125 calories per serving.