Tangy Kidney Bean Salad - My Bariatric Solutions
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Tangy Kidney Bean Salad

kidney-bean-salad

Ingredients
2 large celery stalks, diced
1 can (8 oz) sliced water chestnuts drained
1 can (27 oz) dark red kidney beans, drained
2 hard boiled eggs diced
1 Tbsp finely diced raw onion
2 Tbsp vinegar
2 Tbsp Sugar equivalent (Splenda or Equal)
1 Tbsp yellow mustard
1/4 cup Miracle Whip Free

Directions
Makes 6 one-cup servings

Drain cans of kidney beans & water chestnuts. Toss drained kidney beans, diced water chestnuts, chopped celery, finely chopped onion & hard boiled eggs in large bowl.

Blend vinegar, sugar substitute, mustard & Miracle Whip till smooth consistency. Toss salad with this dressing & serve. Can be made the day before.

Nutritional Info
· Servings Per Recipe: 6
· Amount Per Serving
· Calories: 202.9
· Total Fat: 3.2 g
· Cholesterol: 70.9 mg
· Sodium: 413.4 mg
· Total Carbs: 31.2 g
· Dietary Fiber: 8.3 g
· Protein: 10.6 g
SOURCE: HTTP://RECIPES.SPARKPEOPLE.COM/RECIPE-DETAIL.ASP?RECIPE=135516