Tangy Crunchy Kidney Bean Salad
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Directions
2 large celery stalks, diced1 can (8 oz) sliced water chestnuts, drained1 can (27 oz) dark red kidney beans, drained2 hard boiled eggs, diced1 Tbsp finely diced raw onion------2 Tbsp vinegar2 Tbsp Sugar equivalent (Splenda or Equal)1 Tbsp yellow mustard1/4 cup Miracle Whip Free
Makes 6 one-cup servings
Drain cans of kidney beans & water chestnuts. Toss drained kidney beans, diced water chestnuts, chopped celery, finely chopped onion & hard boiled eggs in large bowl.
Blend vinegar, sugar substitute, mustard & Miracle Whip till smooth consistency. Toss salad with this dressing & serve. Can be made the day before.
Number of Servings: 6
Recipe submitted by SparkPeople user DEB_CAMPBELL.
Drain cans of kidney beans & water chestnuts. Toss drained kidney beans, diced water chestnuts, chopped celery, finely chopped onion & hard boiled eggs in large bowl.
Blend vinegar, sugar substitute, mustard & Miracle Whip till smooth consistency. Toss salad with this dressing & serve. Can be made the day before.
Number of Servings: 6
Recipe submitted by SparkPeople user DEB_CAMPBELL.
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 3.2 g
- Cholesterol: 70.9 mg
- Sodium: 413.4 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 8.3 g
- Protein: 10.6 g
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