Sherwood Salad - cooking recipe

Ingredients

1 lb. can kidney beans
1 c. hot, cooked brown rice
2 hard-boiled eggs, chopped
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1/2 c. chopped sweet pickles
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. mayonnaise
1 Tbsp. vinegar

Preparation

Drain and rinse kidney beans.
Combine with rice, eggs and vegetables.
Blend salt, pepper, mayonnaise and vinegar.
Mix lightly with salad and chill.
Makes 6 servings.
Good with baked ham or cold cuts.