1 can (16 ounces) black beans, drained and rinsed
1 can (16 ounces) red kidney beans, drained and rinsed
1 can (8 ounces) yellow wax beans, drained
2/3 cup sweet onion (such as Vidalia), coarsely chopped
1/2 cup bottled balsamic vinaigrette salad dressing
1/3 cup chopped fresh basil leaves
6 cups Spring mix lettuces
3-ounce chunk of Parmesan or Romano cheese
Combine the beans, onion and vinaigrette in a large bowl and toss gently to coat the vegetables. Let stand 10 minutes at room temperature, or cover and
refrigerate up to 4 hours. Toss the basil into the salad just before serving.
Preparation Time approximately 15 Minutes.
To serve, arrange a bed of lettuce on serving platter or 6 plates. Spoon the
bean salad over the center of the lettuce. Shave the cheese over top using a
vegetable peeler.
Servings: 6
Nutritional Information Per Serving:
220 calories; 4.5 g fat; 10 mg cholesterol; 970 mg sodium; 30 g
carbohydrate; 9
g fiber; 14 g protein.