Creamy Peanut Butter Bean Salad

Creamy Peanut Butter Bean Salad

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Prep: 15 min
Ready In: 1 hr 15 min

“A yogurt and peanut butter dressing bring fresh new flavors to this bean salad with celery, green onions, and chopped pickle.” - by Jif®

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)

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

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.

Nutrition

Amount Per Serving (6 total)

Calories
214 cal
11%

Fat
10.4 g
16%

Carbs
20 g
6%

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Based on a 2,000 calorie diet

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