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 minutes or until desired doneness.
Place chopped vegetables in a microwave safe dish and nuke for two minutes.
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.