Southwestern three-bean salad

 
                       SOUTHWESTERN THREE-BEAN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16       oz           Beans, black, canned
                         -drained and rinsed
   15       oz           Beans, 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
  
 
 
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