Creamy Peanut Butter Bean Salad

Creamy Peanut Butter Bean Salad

  • Prep Time: 15 min
  • Cook Time: 0 min
  • Yield: 6 servings
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  • 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


  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.


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.

Creamy Peanut Butter Bean Salad 4 5 1 1
This would make a great lunch! Made this as a side for dinner. It was great, but would also make an excellent light lunch! Could add some chicken breast for extra protein! Also, I did end up adding just a little salt for taste. 02/22/2012
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