Recipe - Southwestern Three-Bean Salad

16 ounce Beans, black, canned;
drained and rinsed
15 ounce Beans, pinto or blackeyed
peas, canned; drained and
rinsed
19 ounce Chickpeas, canned; drained
and rinsed
3 Peppers, chipotle, packed in
adobo sauce; drained and
finely chopped
3 tablespoon Vinegar, cider
2 tablespoon Canola oil
One fourth cup Cilantro, fresh; chopped
Salt and pepper to taste
One half Lettuce head, iceberg;
cored and shredded
One half Onion, Vidalia; halved,
thinly cut or sliced up

In a large bowl, combine black beans, pinto beans or blackeyed 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 cut or sliced up 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, JulyAug 1993/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini