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Creamy Bean Salad

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Creamy Bean Salad

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


2 cups Kidney Beans (cooked, drained, rinsed)


Hard boil the eggs, set aside in cold water to cool.

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 notes

2 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 Notes

3 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.

Weight Watchers® Info
Per 3/4 cup (140 g)

* 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.


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