Turkey Kidney Bean Salad - cooking recipe

Ingredients

1 c. cooked turkey, chopped
1 1/4 c. kidney beans, canned and drained
1/3 c. chopped sweet pickle
2/3 c. coarsely chopped celery
1 Tbsp. finely chopped onion
2 hard-cooked eggs, diced
1 tsp. salt
3 Tbsp. mayonnaise
1 tsp. prepared mustard
1 tsp. pickle liquid

Preparation

Combine all ingredients; toss lightly.
Chill at least 1 hour to blend flavors.
Yields 6 (1/2-cup) servings and contains about 205 calories per serving.