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Creamy Bean Salad

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.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings

Ingredients

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

Directions

  • 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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