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Kidney Bean Salad

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16 oz (1 can) kidney beans - rinsed
16 oz (1 can) pinto beans - rinsed
1 Celery stalk - diced
1 teaspoon dill pickled - grated
2 teaspoons onion - grated
1 egg white - hard cooked - chopped fine
Romaine lettuce leaves
1/4 cup Anchovy Yogurt Dressing
Mix first 5 ingredients together lightly.
Arrange on lettuce leaves and top with
a spoonful of dressing.
4 servings.

Exchanges:
1 starch/bread
1/2 fat
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