Featured Recipe: 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.