Whip up this tasty kidney bean salad for an easy addition to your next summer cookout spread!
- 1 tub (10-oz.) Philadelphia® Savory Garlic Cooking Creme
- 1 Tbsp. cider vinegar
- 1 Tbsp. sugar
- 3 cans (15.5-oz. each) red kidney beans, rinsed
- 1 carrot, shredded
- 1 cup chopped celery
- 1 cup chopped onions
Mix cooking creme, vinegar and sugar in large bowl.
Stir in remaining ingredients.
Refrigerate several hours or until chilled.
Prepare using your favorite canned beans or a combination of canned bean varieties, such as pinto, cannelini and/or chickpeas (garbanzo beans).