Kidney Bean Salad - cooking recipe

Ingredients

3 hard-cooked eggs
2 (1 lb.) cans kidney beans, drained
1/2 c. chopped celery
1/3 c. pickle relish
1/4 c. sliced onions
1/4 tsp. salt
1/2 c. sour cream

Preparation

Reserve 1 egg for garnish; chop remaining eggs.
Combine chopped eggs, beans, celery, relish, onions and salt; toss together lightly.
Blend in sour cream gently.
Chill for at least 1 hour to blend flavors.
Garnish with slices of reserved egg. Yield:
5 to 6 servings.