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
 * 1/4 cup anchovy yogurt dressing

Directions
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 + ½ fat exchange cal: 99; cho: 2 mg; car: 15g; pro: 5g; sod: 200 mg; fat: 3g;