Southwestern three-bean salad

Yield: 6 Servings

Ingredients:

16 oz Beans black canned; -drained and rinsed
15 oz Beans

Instructions:

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