Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Canned Kidney beans |
| ½ cup | Chopped sweet pickle |
| 6 \N | Hard-cooked eggs; sliced |
| ¾ cup | Diced celery |
| 1 cup | Mayonnaise |
| 2 teaspoons | Sugar |
1. Drain beans.
2. Add pickles, eggs, and celery.
3. Toss lightly, sprinkle with sugar.
4. Add mayonnaise and blend well.
CASA LUPITA
SEATTLE.
WINE: SANGRIA.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .