Southwestern three-bean salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Beans, black, canned; drained and rinsed |
| 15 | ounces | Beans, pinto or black-eyed peas, canned; drained and rinsed |
| 19 | ounces | Chickpeas, canned; drained and rinsed |
| 3 | Peppers, chipotle, packed in adobo sauce; drained and finely chopped | |
| 3 | tablespoons | Vinegar, cider |
| 2 | tablespoons | Canola oil |
| ¼ | cup | Cilantro, fresh; chopped |
| Salt and pepper to taste | ||
| ½ | Lettuce head, iceberg; cored and shredded | |
| ½ | Onion, Vidalia; halved, thinly sliced | |
Directions
In a large bowl, combine black beans, pinto beans or black-eyed peas, chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed. Season with salt and pepper. Arrange lettuce on a serving platter, mound the bean mixture over top and garnish with sliced onions. Serves 6 as a side dish.
Per serving: 351 cal; 18 g prot; 7 g fat; 56 g carb; 506 mg sodium; 0 mg chol
Eating Well, July-Aug 1993/MM by DEEANNE