1 (No. 2) can (2 1/2 c.) kidney beans, drained
1 1/2 c. chopped celery
1/2 c. chopped sweet pickle
1 tbsp. chopped onion
2 hard cooked eggs, chopped
1 tsp. salt
1/4 c. salad oil
2 tbsp. vinegar
1 tbsp. pickle liquid
1 1/2 tsp. prepared mustard

Combine all ingredients. Toss lightly. Chill. Makes 6 servings.