Kidney Bean Salad

Course : Beans
Serves: 4
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Ingredients:

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

Preparation / Directions:

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


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