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CATEGORY CUISINE TAG YIELD
Grains, Eggs Mexican Salad 4 Servings

INGREDIENTS

3 c Canned Kidney beans
1/2 c Chopped sweet pickle
6 Hard-cooked eggs; sliced
3/4 c Diced celery
1 c Mayonnaise
2 ts Sugar

INSTRUCTIONS

1. Drain beans.
2. Add pickles, eggs, and celery.
3. Toss lightly, sprinkle with sugar.
4. Add mayonnaise and blend well.
CASA LUPITA
SEATTLE.
WINE:  SANGRIA.
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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