Creamy Bean Salad Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Creamy Bean Salad in Light & Tasty June/July 2002, p59

Nutritional Facts

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.

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