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Home » Creamy Bean Salad

Creamy Bean Salad

Creamy Bean Salad

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.
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Course Salads, Skinny Food
Servings 6 x ¾ cup (140 g) servings

Ingredients
  

  • 2 Eggs hard-boiled, chopped
  • 2 cups Kidney Beans cooked, drained, rinsed
  • 3 stalks Celery minced
  • 3 Dill pickles minced
  • ½ teaspoon Celery Seed
  • ½ teaspoon Salt
  • ½ teaspoon Ground Pepper
  • ¼ 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!
This page first published: Jul 22, 2013 · Updated: Jan 16, 2021.

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Tagged With: Salads

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