Creamy Peanut Butter Bean Salad Recipe

  • 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)
  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.