3 hard boiled eggs, divided
1 (28 oz.) can dark red kidney beans
1 cup diced celery
1/2 cup diced onion
1/4 cup green pepper
1/4 cup chopped parsley

DRESSING:

2 eggs
1/2 cup vinegar
1/2 cup sugar
1/3 cup water
2 tbsp. butter

Mix beans and chopped or diced vegetables together and set aside.

In a small saucepan whisk the egg, vinegar, sugar, water and butter over medium heat until thickened. Pour dressing over vegetables.

Mix then slice two of the hard boiled eggs and mix in. Slice remaining boiled egg and place on top of salad. Cover and refrigerate until ready to serve.

Submitted by: Dorothy Henderson