Title: Southwestern three-bean salad
 Categories: Vegetarian, 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