Bean Salad Coneys Recipe

Summary

Course

Ingredients

 Canned kidney beans1 Pound, drained (1 Can / 2 Cups)
 Hard-cooked eggs2 , chopped
 Cubed process american cheese1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Pickle relish1⁄4 Cup (4 tbs)
 Chopped green onion2 Tablespoon
 Mayonnaise/Salad dressing1⁄4 Cup (4 tbs)
 Prepared mustard1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Coney buns8 , split, toasted, and buttered

Directions

Combine all ingredients except the buns; mix well.
Fill the toasted, buttered buns generously with the bean mixture.
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