Bean Salad Coneys
|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|
|Coney buns||8 , split, toasted, and buttered|
Combine all ingredients except the buns; mix well.
Fill the toasted, buttered buns generously with the bean mixture.