3 c. canned kidney beans
1 c. chopped sweet pickle
5 hard boiled eggs, sliced
3/4 c. diced celery
1 c. mayonnaise
Lettuce

Drain beans; add pickle, eggs, and celery and toss together lightly. Add mayonnaise and blend. Chill thoroughly. Serve on shredded lettuce, garnish with egg wedges. Serves 8.