Kidney Bean Salad

1 can (16 ounces) kidney beans, rinsed and drained
2 hard-cooked egg, chopped
1/2 cup sliced celery
1 small onion, chopped
1/4 cup mayonnaise
1/4 cup dill pickle relish
1/2 teaspoon pepper
1/4 teaspoon salt
Lettuce leaf, optional

In a mixing bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired.

Yield: 4 servings.