Southwestern Three-bean Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Beans, black, canned, drained and rinsed
15 ounce: Beans, pinto or black-eyed peas, canned, drained and rinsed
19 ounce: Chickpeas, canned, drained and rinsed
3: Peppers, chipotle, packed in adobo sauce, drained and finely chopped
3 tbsp: Vinegar, cider
2 tbsp: Canola oil,
1/4 cup: Cilantro, fresh, chopped
Salt and pepper to taste,
1/2: Lettuce head, iceberg, cored and shredded
1/2: Onion, Vidalia, halved, thinly sliced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp