1/2 c. salad dressing or mayonnaise
2 tbsp. dill pickle, chopped
1 tbsp. catsup
1 tbsp. prepared mustard
1/2 tsp. salt
2 c. cooked or leftover beef, cubed
1 (16 oz.) can kidney beans, drained
1 c. celery, sliced
1/3 c. onion, finely chopped
2 hard cooked eggs, chopped

Combine salad dressing, pickle, catsup, mustard, and salt. In bowl combine beef, kidney beans, celery, onion, and eggs. Pour salad dressing over bean mixture; toss lightly. Chill. Makes 5 servings.