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Kidney bean salad

Yield: 4 sweet ones

Ingredients:

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

Instructions:

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

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