Kidney Bean Salad
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)