Southwestern three-bean salad

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Recipe by: thijme

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Beans, black, canned; -finely chopped
-drained and rinsed 3 tb Vinegar, cider
15 oz Beans, pinto or black-eyed 2 tb Canola oil
-peas, canned; drained and 1/4 c Cilantro, fresh; chopped
-rinsed Salt and pepper to taste
19 oz Chickpeas, canned; drained 1/2 Lettuce head, iceberg;
-and rinsed -cored and shredded
3 Peppers, chipotle, packed in 1/2 Onion, Vidalia; halved,
-adobo sauce; drained and -thinly sliced

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