Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        kidney beans -- rinsed well (1 can)
  16      ounces        pinto beans -- rinsed (1 can)
   1                    celery stalk -- diced
   1      teaspoon      dill pickle -- grated
   2      teaspoons     onion -- grated
   1                    egg white -- hard-cooked
                        -- finely chopped
                        romaine lettuce leaves
     1/4  cup           anchovy yogurt dressing

Preparation:

Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing Source: Light and Easy Diabetic Cuisine by Betty Marks