Triple Bean Salad

"This salad was inspired by a dish served in a small sandwich shop that my husband and I used to frequent. We loved it so much that I tried my best to re-create it. It can be served as a side dish or over a bed of lettuce as a light lunch." --CL Reader

Yield: 12 servings (serving size: 1/2 cup)

Ingredients

• 1/2  cup  chopped green onions
• 1/2  cup  chopped green bell pepper
• 1/2  cup  chopped red bell pepper
• 1  (15.5-ounce) can garbanzo beans, drained
• 1  (15.5-ounce) can kidney beans, drained
• 1  (15.5-ounce) can black beans, drained and rinsed
• 3  tablespoons  red wine vinegar
• 2  tablespoons  olive oil
• 1  teaspoon  freshly ground black pepper
• 1  teaspoon  lemon juice
• 1/2  teaspoon  salt

Preparation

Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.

Nutritional Information

Calories:

128 (30% from fat)

Fat:

4.2g (sat 0.3g,mono 1.7g,poly 0.2g)

Protein:

5.8g

Carbohydrate:

20.8g

Fiber:

6.3g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

321mg

Calcium:

34mg