Beef Supper Salad
1 (8 ounce) can red kidney beans, drained 
2 cups cubed cooked roast beef 
1 cup sliced celery 
½ cup chopped onion 
2 hard-cooked eggs, chopped 
Dressing: 
½ cup mayonnaise 
¼ cup chili sauce 
1 tablespoon sweet pickle relish
salt and pepper to taste 
Blend together dressing ingredients. Combine kidney beans, roast beef, celery, onion and hard-cooked 
eggs in large bowl. Pour over dressing and toss lightly to coat. Cover and refrigerate at least 1 hour. 
Stir before serving. Serves 4 to 6.