Title: Kidney Bean Salad
Categories: Diabetic, Salads, Vegetables, Beans
Yield: 4 Sweet ones

16 oz (1 can) kidney beans;
-rinsed well
-=OR=-
16 oz (1 can) pinto beans; rinsed
-well
1 Celery stalk; diced
1 ts Dill pickle; grated
2 ts Onion; grated
1 Egg white; hard-cooked
-chopped finely
Romaine Lettuce leaves;
1/4 c Anchovy Yogurt Dressing;

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip