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 tbsp Vinegar, cider
2 tbsp Canola oil
1/4 cup Cilantro, fresh, chopped
Salt and pepper to taste
1/2 Lettuce head, iceberg, cored and shredded
1/2 Onion, Vidalia, halved, thinly sliced
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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
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