Kidney Bean Salad

From the kitchen of Wanda Cupp Thornburg, Moberly MO.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 quart

Ingredients

• 1 (15 ounce) can red kidney beans, rinsed and drained
• 2  hard-boiled eggs, diced
• 4  whole sweet pickles, diced
• 3⁄4 cup colby cheese, diced
• 1⁄4 cup sweet onion, chopped (optional)
• 1⁄4 cup celery, chopped (optional)
• 1⁄3 cup  relish sandwich spread (Kraft Original Sandwich Spread)
•  salt and pepper

Directions

1. Mix all ingredients together.
2. Salt to taste.
3. Add more sandwich spread if needed.
4. Refrigerate at least 2 hours before serving.