The Red Bean Salad

• 1 can (15 Oz. Size) Dark Red Kidney Beans, Rinsed And Drained
• 1 stalk Celery, Diced
• 1/4 whole Small Onion, Finely Chopped
• 3 whole Large Sweet Pickles, Finely Chopped
• 1 whole Hard Boiled Egg, Peeled And Chopped (not Too Fine)
• 1/4 cups Mayonnaise
• 2 teaspoons Sweet Pickle Juice (or More To Taste)
• 1/4 teaspoons Salt
• 1/8 teaspoons Pepper

1. Combine beans, celery, onion, pickles, and egg in a medium bowl. Mix in mayonnaise and pickle juice until combined, adding more mayo or juice as needed for the desired consistency. Season with salt and pepper.
2. My uncle would try and remove this dish from the buffet table, so he could take it home with the leftovers. I began making two batches, so he'd have his own take-home container.

kidney beans, celery, ubc, sweet pickles, egg, ubc, sweet pickle juice, ubc, pepper

Taken from tastykitchen.com/recipes/salads/the-red-bean-salad/ (may not work)