Kidney Bean Salad

A great picnic snack to share with friends and family.

2 eggs

1/2 cup of quinoa

2 cartons of Jack's Quality Kidney Beans, rinsed and drained

1/2 onion, diced

1 stalk of celery, diced

2 tablespoons sweet pickle relish

1/2 cup of mayonnaise

Salt and pepper to taste

Place eggs in a saucepan with enough water to cover, bring to a boil.

Mix quinoa into the saucepan and remove from heat.

Cover and let eggs sit for 10-12 minutes.

Remove eggs and let cool, then peel and chop.

Strain out remaining water from quinoa.

In a bowl, mix the hard-boiled eggs, quinoa, kidney beans, onion, celery, relish, and mayo.

Season with salt and pepper, then let chill for 1 hour in the fridge before serving.

Vegetarian (contains dairy and eggs)*

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