Title: Kidney bean salad 2
 Categories: Salads, Vegetables, Side dish
      Yield: 8 Servings
 
     75 oz Red Kidney Beans; Drained, 5
           Cans
      1 c  Onion, Chopped
    1/2 c  Celery; Chopped
    1/3 c  Sweet Pickle Relish
    1/2 c  Cider Vinegar
    1/2 c  Sugar
      1 lg Egg; Slightly Beaten
      2 ts Dry Mustard
 
  Combine the kidney beans, onion, celery, and pickle relish in a large
  bowl, blending well, then set aside. Combine the vinegar, sugar, egg
  and mustard in 1-quart saucepan, blending well, then cook over low
  heat, stirring constantly, 7 minutes or until the mixture thickens.
  Remove from the heat. Pour the vinegar mixture over the vegetables,
  tossing gently to coat well. Cover and refrigerate at least 6 hours
  before serving.