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1/2 c. salad dressing or
2 Tbsp. chopped dill pickle
1 Tbsp. catsup
1 Tbsp. prepared mustard
1/2 tsp. salt
2 c. cubed, cooked or leftover
1 (16 oz.) can kidney beans,
1 c. sliced celery
1/3 c. finely chopped onion
2 hard-cooked eggs, 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.
Chill. Makes 5 servings.

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