Beef Supper Salad
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||2 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Cubed cooked beef/Leftover beef||1⁄2 Cup (8 tbs)|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Hard cooked eggs||2 , chopped|
Combine salad dressing, pickle, catsup, mustard, and salt.
In bowl combine beef, kidney beans, celery, onion, and eggs.
Pour salad dressing over bean mixture; toss lightly.