#961 - Kidney Bean Salad

(by Shirley McNevich)

2 hard boiled eggs (chopped into small pieces)
1 - 32oz. can or 2 - 16oz. cans good quality kidney beans (drained and rinsed)
2 chopped onions
4 TBSP Miracle Whip (regular or lite--your choice)
4 TBSP sweet relish
1 tsp. celery salt
1/2 tsp. garlic salt

In a large colander placed over the sink, add the kidney beans to drain them. Once drained, rinse them with cold water thoroughly and let them drain well. In a large bowl or pot add chopped eggs, chopped onions, Miracle Whip, sweet relish, celery salt, and garlic salt--stir until well mixed. Add the drained kidney beans (a few large spoonfuls at a time) to the egg/onion mixture--use a wooden spoon to mix. Continue adding beans and stirring until all kidney beans have been added and are well coated--be careful when stirring them so you don't break too many of the kidney beans. Scoop mixture into your covered serving bowls and refrigerate overnight (if you only refrigerate them a few hours they will not have as much flavor as they will if you chill them overnight). The next day when ready to serve, uncover serving bowls and stir. If they seem too dry for your taste add a little more Miracle Whip and stir.