1/2 cup Hidden Valley Ranch salad dressing mix, prepared with skim milk and fat free mayo
15 ounce can red kidney beans, drained
1/3 cup sweet pickle relish
2 whole hard boiled eggs, peeled, chopped
1/3 cup celery, chopped
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1 teaspoon salt
1/2 teaspoon prepared mustard
Combine beans, pickle relish, chopped eggs, celery, onions, bell peppers, salt, mustard and dressing mix in a mixing bowl and mix well. Refrigerate several hours before serving.
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