Creamy Kidney Bean Salad


2 cans Light Red Kidney Beans
1/4 cup Onion -- chopped fine
1/4 cup Celery -- chopped fine
1/4 cup Carrot -- chopped fine
2 teaspoons Vinegar
1/8 cup Mayonnaise
3/8 cup mayonnaise-type salad dressing
1 teaspoon Mustard
1 teaspoon relish

Place beans in a saucepan, bring to a boil,
reduce heat and simmer for
five min. or until desired doneness.
Place chopped vegetables in a
microwave safe dish and nuke for two min.
Drain beans, reserving liquid.

Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar,
mustard, and 6 T. reserved liquid, and mix well.

Combine beans, chopped vegetables, relish
and sauce and mix.
Chill before serving.