Ingredients
2 cans (16 ounces each) kidney beans, rinsed and drained2 celery ribs, sliced1 cup reduced-fat sour cream1 small onion, finely chopped2 large dill pickles, chopped1/2 teaspoon salt1/4 teaspoon pepper2 hard-boiled large eggs, sliced
Preparation
In a large bowl, combine the beans, celery, sour cream, onion, pickles, salt and pepper; mix well. Cover and refrigerate for at least 1 hour. Just before serving, top with the eggs.
