Kidney Bean Salad (Marks) Recipe

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Kidney Bean Salad (Marks) Recipe

 

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Kidney Bean Salad (Marks)

 

Ingredients

16 oz (1 can) kidney beans, rinsed well =or=-
16 oz (1 can) pinto beans, rinsed well
1 celery stalk, diced
1 tsp dill pickle, grated
2 tsp onion, grated
1 egg white, hard-cooked chopped finel
1 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
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE +
1/2 FAT EXCHANGE CAL: 99; CHO: 2mg; CAR: 15g; PRO: 5g;
SOD: 200mg; FAT: 3g;

Source: Light & Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her
Meal-Master

 

 

Servings: 4

 

 

 

 


 

Kidney Bean Salad (Marks) Recipe brought to you by Recipes 4U