1950's Kidney Bean Salad

This is a very old recipe my mother learned as a salad lady at a supper club she worked at in the early '50's. I have always enjoyed it and I hope you do also. Could also make a good vegetarian dish. Enjoy!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• For Salad

• 2 (15 1/2ounce)  dark red kidney beans, drained and rinsed well
• 6 -8  hard-boiled eggs, diced small
• 1⁄2 cup sweet onion, diced small
• 8 -10  sweet pickles, diced small

• Dressing

• 1⁄2 cup white sugar
• 1⁄2 cup apple cider vinegar
• 1  tablespoon flour
• 2  eggs
• 1 (5 ounce) can evaporated milk

Directions

1. Beat 2 eggs, set aside.
2. In saucepan, blend sugar,flour, then add vinegar and egg mixture. Bring to a boil. Stirring constantly(to avoid scrambled eggs) over medium-low heat. Boil long enough to become thick.
3. Let dressing cool, slightly.
4. Add about half of the can of evaporated milk to dressing and mix well. ( personally use only 1/2 of the can).
5. Pour over bean mixture. Mix well Refrigerate 1-3 hours. Longer the better.