Kidney Bean Saladbeans, diabetic, salads, vegetables 16 oz (1 can) kidney beans; rinsed well =or=- 16 oz (1 can) pinto beans; rinsed well 1 celery stalk; diced 1 teaspoon dill pickle; grated 2 teaspoon onion; grated 1 egg white; hard-cooked chopped finel 1 romaine lettuce leaves 1/4 cup 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 |
