Kidney Bean and Egg Salad

Kidney Bean and Egg Salad

1982 WW recipe

Serves 4

4 tbsp mayonnaise

2 tsp prepared mustard

4 oz onion, finely diced

4 oz celery, diced

12 oz drained, canned red kidney beans

6 oz cucumber, peeled and sliced

4 eggs, hard boiled, quartered

1 tsp capers 

In a bowl combine first 4 ingredients. Add kidney beans and diced cucumber, chill.

Serve with 1 egg per portion. Garnish with capers.