Kidney Bean and Sweet Pickle Salad

1 (20 ounce) can dark red kidney beans, drained and rinsed

½ white onion, diced

2 hard-boiled eggs, diced

1 cup diced sweet pickles

1 cup mayonnaise

2 stalks celery, diced

salt and ground black pepper to taste

Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.

Refrigerate 8 hours to overnight to allow flavors to combine.