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

Combine salad dressing, pickle, catsup, mustard and salt. In bowl, combine beef, beans, celery, onion and eggs. Pour dressing mixture over bean mixture. Toss lightly. Chill.