This recipe was a favorite of my oldest daughter's great grandmother, Florence Brewer of Sarasota.  She taught it to me and we have enjoyed it ever since.  The fiber content is very high as well as the protein, so it can serve as a main dish as well as a salad or side dish.

Kidney Bean Salad

1 can kidney beans with their liquid
2 hard boiled eggs, peeled & chopped (Note #1)
1/2 cup finely chopped celery
1 teaspoon minced onion (optional)
3 Tablespoons sweet pickle relish  (Note #2)
2 Tablespoons pickle vinegar
1-1/2 Tablespoons reduced-fat (or fat free)
                      mayonnaise or Miracle Whip

Bring beans to a boil.  (Note #3)   Drain and cool.  Add all other ingredients and mix.  Serve warm or chilled.

To serve as a cold salad, pile it on arranged lettuce leaves and garnish as desired;  sliced hard-boiled eggs, tomato wedges, radishes, parsley sprigs or black olives are all great!

Note #1:  If you're worried about the cholesterol or calories, substitute 1 egg white for each yolk you remove.

Note #2:  Grandma Brewer's recipe called for 3 to 4 small sweet pickles, chopped, but relish is easier and tastes about the same.  She also used full-fat mayonnaise, but who knew back then?

Note #3:  In a hurry, I just rinse and drain the beans instead of bringing them to a boil.  Adding the other ingredients to the warm beans does seem to improve the flavor slightly, though, whether you eventually serve it warm or chilled.