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 |
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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
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