Hazel's Bean Salad

Another recipe I never had at home but that was intriguing is this bean salad.  It is very versatile and can be used as a lunch dish or a side dish.  When I made it, I omitted the onion and added salt and pepper to taste.  This makes 4 lunch sized servings.

  15 Oz Dark Red Kidney Beans                                                2 Pickles

  1 1/2 Cup Carrots                                                                    4 Hard Boiled Egg

  2 Stalks Celery                                                                         Celery Seed

  1 Green Pepper                                                                        Mayonnaise

  1 Onion                                                                                  

Drain and rinse beans.  Chop carrots, celery, peppers, onion, pickles and egg.  Mix together with celery seed and mayonnaise to taste.