Ingredients

16 oz. canned kidney beans, rinsed well, OR
16 oz. canned 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 C. anchovy yogurt dressing

Cooking Instructions

Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)