Kidney Bean Salad
Healthy Exchanges Cookbook p.83
This favorite of the '50s makes a perfect '90s dish-with a few healthy adjustments. Kidney beans are filling, a good low-cost protein, and easy to prepare. What more could you ask? Serves 8 (1/2 cup)
20 ounces (two 16-ounce cans) canned red kidney beans, rinsed and drained 2 hard-boiled eggs, chopped
1 cup celery, chopped
1/2 cup Kraft fat-free Ranch dressing
1/8 teaspoon black pepper
In a large bowl, combine kidney beans, chopped eggs, and celery. Add Ranch dressing and black pepper. Mix well to combine. Cover and refrigerate.
Hint: To lower the fat grams even more, discard the egg yolks and use only the egg whites.
Each serving equals:
HE: 1 1/2 Pr (1/4 limited), 1/4 Ve, 1/4 S1, 5 OC
94 Calories, 2 gm Fa, 5 gm Pr, 14 gm Ca, 184 mg So, 3 Fi
DIABETIC: 1 Mt, 1 St
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
| current weight: 134.0