Pinto Bean Salad

Ingredients:

1/3 cup chopped pimento

2 cups cooked pinto beans, drained

1 onion, chopped

1 cup chopped celery

1/2 cup chopped sweet pickle

1 tablespoon prepared mustard

2 tablespoons mayonnaise

3 boiled eggs, chopped

Directions:

In a medium bowl, mix all ingredients together thoroughly. Refrigerate for at least 1 hour before serving.