Name: Kidney Bean Salad
Ingredients: 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;

Deacons…serve to care for the physical and financial needs of the church, and they do so in a way that heals divisions, brings unity under the Word, and supports the leadership of the elders. Without this practical service of the deacons, the elders will not be freed to devote themselves to praying and serving the Word to the people. Elders need deacons to serve practically, and deacons need elders to lead spiritually (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs		Diabetic, Salads, Vegetables, Beans	4	Sweet ones

INGREDIENTS

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;

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”