1 (No. 303) can Blue Lake green beans, drained
1 tbsp. pickle relish
2 hard boiled eggs, chopped
1/8 tsp. pepper
1/4 c. diced celery, chopped
1 sm. onion, minced
1/2 tsp. salt
1/4 c. mayonnaise or sour cream

Mix vegetables, pickle relish, eggs, salt and pepper. Add mayonnaise or sour cream and mix lightly. Chill thoroughly and serve on salad green. Garnish with grated cheese, if desired. Makes 4 generous servings as a salad course, 6 when served with entree.