Creamy Bean Salad
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. Easily doubled and tripled. Best made a day or two ahead of time, but early the same day is also fine. Makes 4 cups / 850 g in total.
Ingredients
- 2 Eggs hard-boiled, chopped
- 2 cups Kidney Beans cooked, drained, rinsed
- 3 stalks Celery minced
- 3 Dill pickles minced
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 1/4 cup Miracle Whip fat-free
- 3 tablespoons Cheddar Cheese low-fat
- Lettuce
Instructions
- 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.
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.
Tried this recipe?Let us know how it was!