Kidney Bean Salad Recipe
Yield: 4 Sweet onesRecipe by luhu.jp
Ingredients:
16 ounce: (1 can) kidney beans, rinsed well =OR=-
16 ounce: (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 finely
Romaine Lettuce leaves,
1/4 cup: Anchovy Yogurt Dressing,
Directions:
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 OBrion and her
Meal-Master
Source from luhu.jp
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 OBrion and her
Meal-Master
Source from luhu.jp