Kidney Bean Salad

16 oz (1 can) kidney beans; rinsed well =OR= 16 oz (1 can) pinto beans; rinsed well
1 Celery stalk; diced
1 ts Dill pickle; grated
2 ts Onion; grated
1 Egg white; hard-cooked chopped finely
Romaine Lettuce leaves;
1/4 c Anchovy Yogurt Dressing;

Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing

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