Creamy Bean Salad© Copyright 2017. All rights reserved and enforced
Creamy Bean Salad
© Denzil Green
This is a classic salad from the days of potluck picnics with a tableful of summer salads to choose from. This salad is a man-pleaser, with its combination of beans, pickle, egg and cheese. But, we've lightened it up a bit to genuinely make it good for people: it's just 3 Weight Watchers PointsPlus® per 3/4 cup (140 g) serving so you can feel good in all kinds of ways about people heaping up their plates with it. Easily doubled and tripled. Best made a day or two ahead of time, but early the same day is also fine.
Number of servings: 6 x 3/4 cup (140 g) servings
Estimated Prep Time: 20 minutes
Meanwhile assemble in a large bowl all the other ingredients, from the 2 cups of already-cooked kidney beans down to the pepper. Then add the chopped egg, then the Miracle Whip salad dressing. Fold all together. Put in fridge for several hours to chill.
Serve on a bed of lettuce, garnished with the grated cheese.
Recipe notes2 cups of kidney beans is a 450 ml (15 oz) tin, drained and rinsed.
Instead of the fat-free Miracle Whip, you could use fat-free sour cream or fat-free Greek yoghurt, or a combination.
Nutrition Notes3 points per 3/4 cup (140 g) serving.
The recipe makes 4 cups / 850 g in total. There are 20 Weight Watchers PointsPlus® in total in the recipe; divided by 6 servings, that's 3 points per 3/4 cup (140 g) serving.
We used a salt substitute.
The low-fat cheese we used was a 2 point per oz (30 g) cheddar.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Please share this recipe with your friends. They may love it.