Creamy Bean Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 8 servings.
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.
Ingredients
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2 cans (16 ounces each) kidney beans, rinsed and drained
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2 celery ribs, sliced
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1 cup reduced-fat sour cream
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1 small onion, finely chopped
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2 large dill pickles, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 hard-boiled large eggs, sliced
Directions
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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.
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