Kidney Bean Salad (Marks) Recipe


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Kidney Bean Salad (Marks) Recipe from the Recipes 4U Collection

 

Kidney Bean Salad (Marks) Recipe

Recipe 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

Recipe 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

 

 

Servings: 4

 

 

 

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Kidney Bean Salad (Marks) Recipe from the Recipes 4U Cookbook

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This Kidney Bean Salad (Marks) Recipe is one of our Low Carb Recipes, which are collected from submissions from our readers and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the collection it is not possible to cook and test every recipe on our site, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, let us know.


 

Kidney Bean Salad (Marks) Recipe

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