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Southern Bean Salad

1/2 c Hidden Valley Ranch salad dressing mix, prepared with skim milk and fat free mayo

15 oz can red kidney beans, drained

1/3 c sweet pickle relish

2 whole hard-boiled eggs, chopped

1/3 c celery, chopped

1/2 c onions, chopped

1/2 c bell peppers, chopped

1 tsp salt

1/2 tsp prepared mustard

1. Combine beans, pickle relish, chopped eggs, celery, onions, bell peppers, salt, mustard, and dressing mix in a mixing bowl and mix well.

2. Refrigerate several hours before serving.

8 servings; 86 Cal, 1g Fat, 5g Pro, 13g Carb, 45mg Chol, 612mg Sod.

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