Tangy Crunchy Kidney Bean Salad

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4.3 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Tangy Crunchy Kidney Bean Salad calories by ingredient

Introduction

High in protein & fiber, low in fat & calories High in protein & fiber, low in fat & calories

Minutes to Prepare: 10

Number of Servings: 6

Ingredients

2 large celery stalks, diced

1 can (8 oz) sliced water chestnuts, drained

1 can (27 oz) dark red kidney beans, drained

2 hard boiled eggs, diced

1 Tbsp finely diced raw onion

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2 Tbsp vinegar

2 Tbsp Sugar equivalent (Splenda or Equal)

1 Tbsp yellow mustard

1/4 cup Miracle Whip Free

Directions

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.