Anita's Tried & True Heart Healthy Recipes

Ranch Bean Salad

Adapted from
8 servings

15 ozs canned dark red kidney beans, drained 1/2 c bell peppers, chopped 
1/3 c sweet pickle relish 1 tsp salt 
2 whole hard-boiled eggs, chopped 1/2 tsp yellow mustard 
1/3 c celery, sliced 1/2 c prepared ranch salad dressing mix 
1/2 c onions, chopped  
In a mixing bowl, combine beans, pickle relish, chopped eggs, celery, onions, bell peppers, salt, mustard, and dressing mix. Mix well. Refrigerate several hours before serving.
Nutritional Analysis per serving (8 servings total)
Calories 99   %CFF 15 %
Total Fat 1 g   Saturated Fat 0.4 mg
Protein 5 g   Cholesterol 53 g
Carbohydrates 15 g   Sodium 640 mg
Sugars 2 g   Fiber 3 g
1.5 WW Points
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