Tangy Kidney Bean Salad - My Bariatric Solutions

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