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Dave's Garden Cookbook: Kidney Bean and Egg Salad

The 2001 Dave's Garden Cookbook

Kidney Bean and Egg Salad

By woodspirit1

Category: Salads

6 hard boiled eggs
1 can red kidney beans
1/2 cup sliced raw mushrooms
1 cup chopped pecans or walnuts
1/2 cup ripe pitted olives, sliced
1 green onion, minced
1/3 cup mayonaise
2 TBSP. milk
1 tsp mustard
salt and pepper to taste

Chop eggs and toss lightly with beans, nuts, mushrooms and onion. Chill for at least 1/2 hour. Mix rest of ingredients and combine with the chilled mixture. Serve on crisp greens.

  Extra Notes  
This recipe is excellent with garlic bread.

» Click here to print this recipe

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