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Kidney Bean Salad

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      Title: KIDNEY BEAN SALAD
 Categories: Diabetic, Salads, Vegetables, Beans
      Yield: 4 Sweet ones
 
     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;
  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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