| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Salads |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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