A simple kidney bean salad with chopped hard-cooked egg, celery and onion tossed in a simple yogurt and mayonnaise dressing.

Kidney Bean Salad

2 (16-ounce) cans red kidney beans, drained
3 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/4 teaspoon salt
1/2 cup plain yogurt
1/2 cup mayonnaise

1. Lightly toss together kidney beans, eggs, celery, onion and salt in a medium bowl.
2. Blend together yogurt and mayonnaise until creamy. Gently fold yogurt dressing into kidney bean mixture. Cover and chill several hours to blend flavors.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.