Kidney Bean Salad
If you're just looking for a salad for dinner, then this scrumptious dish is here to satisfy your every need!
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
red kidney beans
rinsed well OR 16 oz pinto beans, rinsed well |
|
| 1 |
celery stalks
diced |
|
|
| 1 | teaspoon |
pickles, dill
grated |
|
| 2 | teaspoons |
onions
grated |
|
| 1 | large |
eggs
hard-cooked, finely chopped |
*
|
|
romaine lettuce
leaves |
*
|
||
| ¼ | cup |
salad dressing, creamy
anchovy yogurt |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
red kidney beans
rinsed well OR 16 oz pinto beans, rinsed well |
|
| 1 | each |
celery stalks
diced |
|
| 5 | ml |
pickles, dill
grated |
|
| 1E+1 | ml |
onions
grated |
|
| 1 | large |
eggs
hard-cooked, finely chopped |
*
|
| 1 | x |
romaine lettuce
leaves |
*
|
| 59 | ml |
salad dressing, creamy
anchovy yogurt |
* |
Directions
Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing.
