Servings: 100 Portions
Portions: 1/2 Cup Each
1-1/2 quarts (3 lb or 1/3-1 gallon jar) salad dressing
3 tablespoons (2 ounces) salt
1 tablespoon pepper, black
1 cup vinegar
2-3/4 gallon (23 lb or 23-No. 303 can) beans, kidney, canned
2-1/4 quart (3 lb) celery, fresh, thinly sliced
20 eggs, hard cooked, chopped
2-1/4 cups (12 ounces) onions, dry, thinly sliced
3 cups (1 lb) peppers, sweet, fresh, thinly sliced
1 quart (2 lb) relish, pickle, sweet
Combine salad dressing, salt, pepper, and vinegar; whip or shake well. Set aside. Drain beans well. Combine dressing, beans, celery, eggs, onions, peppers, and relish; mix carefully. Cover and refrigerate.
NOTE:
3-No. 10 can canned kidney beans may be used.