- 2 cans (15 ozs each) kidney beans, drained
- 1/2 cup chopped green pepper
- 1/4 cup French dressing
- 1/2 cup sweet pickle relish
- 1/4 cup mayonnaise
- 1 cup finely chopped celery
- 1/2 teaspoon salt
- 1/2 cup sliced green onions
- 1 teaspoon celery seed
Combine all ingredients in a bowl and chill in refrigerator at least 1 hour before serving. Serve in a lettuce-lined bowl. Garnish with green-pepper rings, and also chopped hard-cooked eggs, if desired. Yield: 8 to 10 servings.