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)
Food Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This Recipe for Kidney Bean Salad (Marks) is one of thousands in the Recipes-to-go Bean Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This is a recipe for Kidney Bean Salad (Marks) from the recipe cookbook of Recipes-to-go (Bean)
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
Food Tip |
Vanity is the food of fools. |
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Food Tip |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Food Tip |
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
Kidney Bean Salad (Marks) Recipe brought to you by Recipes To-Go