Cooked Bean Salad

Yield 6 servings

• 2 cups cooked beans (kidney, snap, or Lima)
• 2 hard-cooked eggs, diced
• 1 tablespoon minced onion
• 1/3 cup diced sweet pickles
• 1 cup diced celery
• 1 cup diced American cheese
• Salt and pepper to taste
• ½ cup mayonnaise
• Salad greens for garnish

Drain beans and add diced eggs, onion, sweet pickles, celery, cheese, seasonings, and mayonnaise. Serve on individual plates on crisp greens or in a salad bowl.