Title: Southwestern Three-Bean Salad
Categories: Vegetarian, Vegan, Salads
Yield: 6 Servings

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

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