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

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

Nutritional Facts

1/2 cup: 149 calories, 4g fat (2g saturated fat), 63mg cholesterol, 764mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 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-boiled large eggs, sliced
  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

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