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Bean Salad Coneys

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Ingredients
  Canned kidney beans 1 Pound, drained (1 Can / 2 Cups)
  Hard-cooked eggs 2 , chopped
  Cubed process american cheese 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Pickle relish 1⁄4 Cup (4 tbs)
  Chopped green onion 2 Tablespoon
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Prepared mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Coney buns 8 , split, toasted, and buttered
Directions

Combine all ingredients except the buns; mix well.
Fill the toasted, buttered buns generously with the bean mixture.

Recipe Summary

Course: 
Side Dish

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