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Bean Salad

5 (15 oz.) cans red kidney beans, drained
1 c. chopped onion
1/2 c. chopped celery
1/3 c. sweet pickle relish
1/2 c. cider vinegar
1/2 c. sugar
1 egg, slightly beaten
2 tsp. Grey Poupon mustard
Romaine lettuce

Combine beans, onions, celery and relish in a bowl. Combine vinegar, sugar, egg and mustard in a small saucepan. Cook over low heat, stirring constantly for 7 minutes until mixture thickens. Pour vinegar mixture over bean mixture, tossing gently to coat well. Cover and chill in refrigerator at least 6 hours. Remove from refrigerator 1/2 hour before serving. Arrange on bed of lettuce and garnish with sprigs of parsley. Makes 16 (1/2 cup) servings.

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