---------- Recipe via Meal-Master (tm) v8.03
  Categories: Diabetic, Salads, Vegetables, Beans
       Yield: 4 sweet ones
      16 oz (1 can) kidney beans;
            -rinsed well
      16 oz (1 can) pinto beans; rinsed
       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;
   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