Start off by draining the liquid from the cans of kidney beans. Then, rinse the beans in a strainer with cold water. Pat the beans to lightly dry with paper towels and add them to a large bowl. Next, dice up the celery, red onion and hard boiled eggs. Add them to the bowl with the red beans. Finally, add the mayonnaise and pickle relish to the bowl.

Fold all of the ingredients over until evenly coated. Add more salt and pepper to taste if desired.

This salad can be served right away. However, if time allows,  it is best to refrigerate it for at least an hour before serving. This will allow time for the flavors to marry together for  a more enhanced flavor.