4 hard cooked eggs, chop 2 (use 2 to slice on top of salad)
2 ribs of celery, chopped
1 chopped green onion
1/2 c. pitted ripe olives, sliced
1/3 c. cider vinegar
1/4 c. salad oil
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
2 (15 1/2 oz.) cans red kidney beans, drained
1/4 c. chopped parsley

Mix well. Put 2 slices eggs on top. Serve at room temperature or chill and serve later. Makes 5 main dish servings.