| 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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