Mark's 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 tsp dill pickle, grated
 * 2 tsp onion, grated
 * 1 egg white, hard-cooked, chopped finely
 * romaine lettuce leaves
 * ¼ cup Anchovy Yogurt Dressing

Directions

 * 1) Mix first 5 ingredients together lightly.
 * 2) Arrange on lettuce leaves and top with a spoonful of dressing.

Nutritional information
Food exchanges per serving: 1 starch/bread exchange + ½ fat exchange
 * cal: 99; cho: 2 mg; car: 15g; pro: 5g; sod: 200 mg; fat: 3g;