Cooking Recipe Kidney Bean Salad
Recipe Ingredients
16 oz
(1 can) kidney beans;
-rinsed well
-=OR=-
16 oz
(1 can) pinto beans; rinsed
-well
1
Celery stalk; diced
1 ts
Dill pickle; grated
2 ts
Onion; grated
1
Egg white; hard-cooked
-chopped finely
Romaine Lettuce leaves;
1/4 c
Anchovy Yogurt Dressing;
Directions
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 +
1/2 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