Kidney Bean And Cheese Salad
Serves:
Ingredients:
1/3
To 1/2 cups Mayonnaise or
2
tb
Finely chopped onion
(about 1/4 cup)
3
Sweet pickles, chopped
(about 1/3 cup)
1
md
Stalk celery, thinly sliced
Cheese
1
c
Diced mild cheddar or colby
Rinsed and drained
1
cn
(15 ounces) kidney beans,
1/8
ts
Pepper
1/4
ts
Sugar
1/2
ts
Prepared mustard
1/2
ts
Salt
salad dressing
2
Hard-cooked eggs, chopped
Method:
Mix mayonnaise, salt, mustard, sugar and pepper in large bowl.
Add kidney beans, cheese, celery, pickles and onion; toss.
Stir in eggs.
Cover and refrigerate about 1 hour or until chilled.
Serve on lettuce leaves, if desired.
6 SERVINGS (ABOUT 3/4 CUP EACH); 240 CALORIES PER SERVING.