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Three Bean Picnic Salad

4 entree servings

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

Make dressing: Peel and finely mince garlic. Place it in a small bowl. Add vinegar, oil and cumin, and whisk well. Drizzle over bean mixture and toss well. Serve immediately or refrigerate until ready to serve. Salad keeps, covered in the refrigerator, for up to three days.

Start to finish: 15 minutes

Per serving: 223 calories (26 percent from fat), 7 g fat (1 g saturated), 0 mg cholesterol, 11 g protein, 32 g carbohydrates, 11 g dietary fiber, 286 mg sodium.

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