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Kidney Bean Salad
| Ingredients | |||
| 16 | oz | kidney beans, rinsed well OR 16 oz pinto beans, rinsed well | |
| 1 | each | celery stalk, diced | |
| 1 | teaspoon | dill pickle, grated | |
| 2 | teaspoon | onion, grated | |
| 1 | each | egg white, hard-cooked, finely chopped | |
| 1 | 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. | |||
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