Creamy Kidney Bean Salad

• 2 (16 oz.) cans red kidney beans, drained
• 4 hard-cooked eggs, peeled & chopped
• 1 med. onion, chopped
• 2 celery ribs, chopped
• 1/3 c. chopped, fresh parsley
• 1/4 c. sweet pickle relish
• 1/2 c. mayonnaise, more to taste
• 2 T. sugar
• 1 tsp. cider vinegar
• salt & pepper, to taste
• dash celery seed, optional

Combine all ingredients in a large bowl; mixing well to fully combine. Cover and chill several hours before serving. Serves 6.