1 can kidney beans (Van Camp's)
3 hard cooked eggs
1 c. diced celery
1/2 c. Hellmann's mayonnaise
1 c. cubed sweet pickles
2 tbsp. green onions, diced
1 tsp. salt

Rinse and drain beans. Combine with eggs and celery. Blend mayonnaise with remaining ingredients and add. Toss lightly to mix. Chill several hours before serving. Makes 4 to 5 servings.

(Serve with cold meat, frankfurters, or ham sandwiches.) If you like curry powder, you may add 1/4 to 1/2 teaspoon curry powder.