Creamy Bean Salad
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:
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Ingredients for - Creamy Bean Salad

1. 2 cans (16 ounces each) kidney beans, rinsed and drained -
2. 2 celery ribs, sliced -
3. 1 cup reduced-fat sour cream -
4. 1 small onion, finely chopped -
5. 2 large dill pickles, chopped -
6. 1/2 teaspoon salt -
7. 1/4 teaspoon pepper -
8. 2 hard-boiled large eggs, sliced -

How to cook deliciously - Creamy Bean Salad

1. Stage

In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.

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