Kidney bean salad (marks)
4 Sweet ones
Ingredients
| Quantity | 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; |
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 + 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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