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Creamy Peanut Butter Bean Salad

By: Jif®

"A yogurt and peanut butter dressing bring fresh new flavors to this bean salad with celery, green onions, and chopped pickle."

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Prep Time:
15 Min

Ready In:
1 Hr 15 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 (15.5 ounce) can kidney beans, rinsed and drained
1/2 cup chopped celery
2 tablespoons sliced green onion
1/4 cup chopped sweet pickle
1/3 cup JIF® Omega-3 Creamy Peanut Butter
1/2 cup plain yogurt
2 teaspoons sweet pickle juice
Spinach leaves
3 large hard-cooked eggs, sliced (optional)

Directions

Combine beans, celery, onion and chopped pickle in medium bowl. Stir together peanut butter, yogurt and pickle juice in small bowl. Pour over bean mixture. Stir until evenly moistened. Chill 1 hour.
Arrange spinach leaves on individual plates. Top with bean salad. Garnish with egg slices, if desired.

Nutritional Information

Amount Per Serving Calories: 214 | Total Fat: 10.4g | Cholesterol: 107mg Powered by ESHA Nutrient Database

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