• 4 cups (about 1 1/2 cups uncooked) dry kidney beans, cooked, drained
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup vinegar
• 3 Tablespoons cooking oil
• 1/2 cup diced celery
• 1/2 cup thinly sliced green pepper
• 1/4 cup thinly sliced onion
• 2 hard cooked eggs, sliced

1. Soak beans overnight; discard any that float to top.
2. Bring to boil; simmer until tender.
3. Combine salt, sugar; vinegar, and oil; mix well.
4. Add vegetables; mix gently.
5. Chill at least 1 hour.
6. Pour off liquid.
7. Gently stir in eggs before serving.

   Yield 6 servings.

   I use two cans of beans and wash and drain them.