Kidney Bean Salad (Marks) Recipe




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

A Recipe for
Kidney Bean Salad (Marks)

 

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This is a recipe for Kidney Bean Salad (Marks) from the recipe cookbook of Recipes-to-go (Bean)


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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.

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Kidney Bean Salad (Marks)

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

George Bush , U.S. president, 1990






Kidney Bean Salad (Marks) 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 O'Brion and her
Meal-Master

Serves: 4

 

 

 

 

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Kidney Bean Salad (Marks) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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