Kidney bean salad

Yield: 4 sweet ones

Measure Ingredient
16 ounces (1 can) kidney beans; rinsed well =OR=-
16 ounces (1 can) pinto beans; rinsed well
1 Celery stalk; diced
1 teaspoon Dill pickle; grated
2 teaspoons Onion; grated
1 Egg white; hard-cooked chopped finely
Romaine Lettuce leaves;
¼ cup Anchovy Yogurt Dressing;

Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE CAL: 99; CHO: 2mg; CAR: 15g; PRO: 5g; SOD: 200mg; FAT: 3g;

Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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