1950'S Kidney Bean Salad

• For Salad
• 2 (15 1/2 ounce) dark red kidney beans, drained and rinsed well
• 6 -8 hard-boiled eggs, diced small
• 1/2 cup sweet onion, diced small
• 8 -10 sweet pickles, diced small
• Dressing
• 1/2 cup white sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon flour
• 2 eggs
• 1 (5 ounce) can evaporated milk

1. Beat 2 eggs, set aside.
2. In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
3. Let dressing cool, slightly.
4. Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
5. Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.

dark red kidney beans, eggs, sweet onion, sweet pickles, dressing, white sugar, apple cider vinegar, flour, eggs, milk

Taken from www.food.com/recipe/1950s-kidney-bean-salad-175778 (may not work)