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Creamy Bean Salad Recipe

This hearty no-fuss salad is perfect for a family gathering. Dill pickles bring puckery flavor to the kidney beans that are dressed with sour cream...and celery adds a satisfying crunch. The recipe is from Dorothy Poch of Concord, New Hampshire.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Creamy Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

Ingredients

2 cans (16 ounces each) kidney beans, rinsed and drained
2 celery ribs, sliced
1 cup (8 ounces) reduced-fat sour cream
1 small onion, finely chopped
2 large dill pickles, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, sliced

Directions

In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs. Yield: 8 servings.

Nutritional Analysis: One serving (1/2 cup) equals 149 calories, 4 g fat (2 g saturated fat), 63 mg cholesterol, 764 mg sodium, 19 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Creamy Bean Salad in Light & Tasty June/July 2002, p59