Title: Southwestern Three-Bean Salad
Categories: Vegetarian Salad Bean Lowfat
Yield: 6 Servings

15	oz	Black beans, canned; rinsed
15	oz	Pinto beans, canned; rinsed
15	oz	Chickpeas, canned; rinsed an
3		Chipotle pepper in adobo sau
3	tb	Cider vinegar
2	tb	Canola oil
1/4	c	Cilantro; chopped
		Salt and pepper to taste
1/2		Iceberg lettuce; shredded
1/2		Vidalia onion; 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.

Edited for Master Cook II by Gary Watson Eating Well, July-Aug 1993/MM by DEEANNE

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