Kidney Bean Salad Recipe

Free Recipe Kidney Bean Salad

Recipe Type: D Recipes

Recipe Preparation:

Cooking Ingredients for Kidney Bean Salad Recipe

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;

Kidney Bean Salad Preparation

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 diabetic

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Kidney Bean Salad?

If you know a better Kidney Bean Salad Recipe please comment below.