Makes 6 servings

Ingredients:

• 1 can (15 ounces) Light Red Kidney beans or 1 1/2 cups cooked dry-packaged Light Red Kidney beans, rinsed, drained
• 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
• 1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
• 3 cups halved cherry tomatoes
• 1 1/2 cups chopped red and yellow bell peppers
• 1/2 cup thinly sliced celery
• 1/2 cup chopped red onion
• 1/2 cup minced mint or cilantro
• 1/4 cup minced parsley
• 1/4 teaspoon pepper
• 3/4 cup citrus vinaigrette
• 1 tablespoon honey

Preparation: Mix all ingredients, except vinaigrette and honey, in a large bowl.
Mix citrus vinaigrette and honey; pour over salad and toss.

Notes: A balsamic or red wine vinaigrette may be used in place of the citrus vinaigrette.

NUTRITION FACTS
Serv. Size: about 1 1/3 cups each

Amount Per Serving

Cals: 302 From Fat: 19

Total Fat: 7g

Cholesterol: 0mg

Sodium: 952mg

Total Carb: 52g

Dietary Fiber: 13g

Sugars: na

Protein: 12g