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Southwestern Three Bean Salad

Southwestern Three Bean Salad

recipe 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

recipe directions
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.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
276 6 1 13 11 844 43 5

1 Comment

  1. Teri

    Excellent salad – love the fullness factor that it creates.

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