Kidney Bean Salad

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 chopped
		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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.