Beans recipes

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

Kidney Bean Salad

Ingredients:

Preparation / Directions:

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