Kidney Bean & Boiled Egg Salad
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
Introduction
Protein & FiberPrep 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.
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.