Dinner

Tangy Crunchy Kidney Bean Salad is for Dinner.

Tangy Crunchy Kidney Bean Salad takes 10 minutes to prepare.

Tangy Crunchy Kidney Bean Salad takes several minutes to cook.

Tangy Crunchy Kidney Bean Salad makes 6 servings.

The ingredients for Tangy Crunchy Kidney Bean Salad are:

2 large celery stalks, diced
1 can (8 oz) sliced water chestnuts, drained
1 can (27 oz) dark red kidney beans, drained
2 hard boiled eggs, diced
1 Tbsp finely diced raw onion
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2 Tbsp vinegar
2 Tbsp Sugar equivalent (Splenda or Equal)
1 Tbsp yellow mustard
1/4 cup Miracle Whip Free

Here is how you make Tangy Crunchy Kidney Bean Salad:

Makes 6 one-cup servingsDrain cans of kidney beans & water chestnuts. Toss drained kidney beans, diced water chestnuts, chopped celery, finely chopped onion & hard boiled eggs in large bowl. Blend vinegar, sugar substitute, mustard & Miracle Whip till smooth consistency. Toss salad with this dressing & serve. Can be made the day before.Number of Servings: 6Recipe submitted by SparkPeople user DEB_CAMPBELL.

The nutritional information for Tangy Crunchy Kidney Bean Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 202.9

• Total Fat: 3.2 g
• Cholesterol: 70.9 mg
• Sodium: 413.4 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 8.3 g
• Protein: 10.6 g

Tangy Crunchy Kidney Bean Salad is German cuisine.

The dietary needs meet for Tangy Crunchy Kidney Bean Salad is Vegetarian