Photo: Anna Pelzer
Creamy Peanut Butter Bean Salad
9 ingredients
15 min
6 servings
openrecipes
"A yogurt and peanut butter dressing bring fresh new flavors to this bean salad with celery, green onions, and chopped pickle."
Estimated Nutrition (whole recipe, rough)
508
Calories
41g
Protein
21g
Fat
44g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes