Southwestern Three-Bean Salad

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Southwestern Three-Bean Salad

 

15 ounces black beans, canned, rinsed and drained

15 ounces pinto beans, canned, rinsed and drained

15 ounces chickpeas, canned, rinsed and drained

3 chipotle pepper in sauce, finely chopped

3 tbsp cider vinegar

2 tbsp canola oil

1/4 cup cilantro, chopped

salt and pepper to taste

1/2 head  lettuce of choice, 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.