Kidney Bean Salad (Marks)

Recipe Ingredients

16 oz	454g	Kidney beans - rinsed well (1 can)
16 oz	454g	Pinto beans - rinsed (1 can)
1		Celery stalk - diced
1 teaspoon	5ml	Dill pickle - grated
2 teaspoons	10ml	Onion - grated
1		Egg white - hard-cooked
		Finely
		Romaine lettuce leaves
1/4 cup	59ml	Anchovy yogurt dressing

Recipe Instructions

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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