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Southwestern Three Bean Salad




Source of Recipe


3FC


List of Ingredients





1 can (16 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans or black eyed peas, drained and rinsed
1 can (19 oz) chickpeas, drained and rinsed
1/2 small sweet onion such as Vidalia, halved and thinly sliced
1/4 cup chopped cilantro
2 to 3 chipotle peppers packed in adobo sauce, drained and finely chopped
3 Tbsp. wine or cider vinegar
2 Tbsp. olive oil
salt and fresh ground pepper to taste
1/2 head iceberg lettuce, cored and shredded
In a large bowl, combine black beans, pintos, chickpeas, onions, cilantro, chipotles, vinegar and oil. Toss until well mixed. Season with salt and pepper to taste. Salad may be prepared up to this point and refrigerated up to 2 days. To serve, arrange lettuce on a serving platter and mound the bean mixture over top.

Makes 6 servings. at 5 points per serving


Recipe