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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This hearty no-fuss salad is perfect for a family gathering. Dill pickles bring puckery flavor to the kidney beans that are dressed with sour cream...and celery adds a satisfying crunch. The recipe is from Dorothy Poch of Concord, New Hampshire. Ingredients:
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 celery ribs, sliced |
1 cup (8 ounces) reduced-fat sour cream |
1 small onion, finely chopped |
2 large dill pickles, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 hard-cooked eggs, sliced |
Directions:
1. 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. Yield: 8 servings.
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