Kidney Bean & Boiled Egg Salad

Kidney Bean & Boiled Egg Salad
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 270.3
  • Total Fat: 17.2 g
  • Cholesterol: 103.7 mg
  • Sodium: 711.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.1 g

View full nutritional breakdown of Kidney Bean & Boiled Egg Salad calories by ingredient
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Introduction

Protein & Fiber
Prep on Saturday ; mix on Sunday; lunches for a week!
Protein & Fiber
Prep on Saturday ; mix on Sunday; lunches for a week!

Number of Servings: 7

Ingredients

    3 cup Beans, red kidney
    1 cup, diced Celery, raw
    3 serving Hard boiled egg (I egg)
    .5 cup Mayonnaise, regular (mayo)
    .5 cup Sour Cream
    2 tbsp Wickles Relish (by WHITEFROSTED)
    .5 tsp Salt
    .5 tsp Pepper, black
    .25 tsp Turmeric, ground
    .25 tsp Ground cumin (by TEXASDY)

Tips

2 cans kidney beans rinsed & drained yields 3 cups beans


Directions

Boil eggs, peel & chop
Drain & rinse 2 cans kidney beans (yields 3 cups beans)
chop celery
Mix beans, celery & eggs in medium bowl
Mix mayo, sour cream, relish & seasonings; pour over bean mixture & chill several hours

Serving Size: Makes 7 2/3-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user CHAIRAIL.

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