Southwestern Three-Bean Salad

By bakers_delight85

Ingredients

• 1 16-oz. can black beans, drained and rinsed
• 1 15-oz. can pinto beans, drained and rinsed
• 1 19-oz. can chickpeas, drained and rinsed
• 1/2 small Vidalia, Maui or Walla Walla onion, halved and thinly sliced
• 1/4 cup chopped cilantro
• 2-3 chipotle peppers packed in adobo sauce, drained and finely chopped
• 3 Tbsp. wine or cider vinegar
• 2 Tbsp. olive or canola oil
• Salt & freshly ground black pepper to taste
• 1/2 head iceberg lettuce, cored and shredded

Preparation

Step 1

In a large bowl, combine black beans, pinto beans, chickpeas, onions, cilantro, chipotles, vinegar and oil. Toss until well mixed. Season with salt and pepper. (The salad can be prepared ahead and stored, covered in the refrigerator for up to 2 days.) Arrange lettuce on a serving platter and mound the bean mixture over top.