Kidney bean salad

Yield: 4 Sweet ones

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; 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;

Instructions:

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