Creamy Peanut Butter Bean Salad

INGREDIENTS:

• 1 (15.5 oz.) can dark red 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

DIRECTIONS:

1. 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.
2. ARRANGE spinach leaves on individual plates. Top with bean salad. Garnish with egg slices, if desired.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/6 of recipe), Calories 200 (Calories from Fat 70), Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 25g (Dietary Fiber 8g, Sugars 7g), Protein 11g; Percent Daily Value*: Vitamin A 150%, Vitamin C 40%, Calcium 10%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.