Three Bean Picnic Salad

Dallas Morning News
Recipe by
By Alicia Ross with Beverly Mills

Three-Bean Picnic Salad

1(15-ounce) can black beans
1(15-ounce) can dark-red kidney beans
1(19-ounce) can chickpeas
1bunch green onions (for about 1/4 cup chopped)
1/2red bell pepper (for about 1 cup chopped)
1/3green or yellow bell pepper (for about 1 cup chopped)
1clove fresh garlic
1/4cup red-wine vinegar
3tablespoons vegetable oil
1/4teaspoon ground cumin

Drain and rinse all of the beans and place them in a medium-sized bowl.
Rinse and slice the whites and enough of the tender green tops of the
green onions to make 1/4 cup. Add them to the bowl. Seed and finely chop
both bell peppers and add to the bowl. (Reserve the rest of the peppers
for another use.) Peel and finely mince the garlic clove. Place it in a
small bowl. Add the vinegar, oil and cumin, and whisk well. Drizzle over
the bean mixture and toss well to coat. Serve immediately or refrigerate
until ready to serve. The salad keeps, covered in the refrigerator, for up
to three days.

Makes 4 main-dish servings, 8 side-dish servings.

Per side-dish serving: Calories 223 (26% from fat) Fat 7 g (1 g saturated)
Cholesterol none Sodium 286 mg Fiber 11 g Carbohydrates 32 g



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