Three-Legume Salad

Source: 99% Fat-Free, Healthy Cooking

A vegetarian delight.

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Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

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3/4 cup canned black beans
3/4 cup canned navy beans
1/2 cup canned pinto beans
6 ounces sweet roasted peppers
8 ounces fresh plum tomatoes, (about 2)
1/4 cup light corn syrup
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1/2 tablespoon fines herbes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cut romaine lettuce

Rinse and drain the black beans, navy beans, and pinto beans. Rinse, drain, and chop the roasted peppers (about 2/3 cup). Core and chop the tomatoes (about 1 cup). Combine the beans, roasted peppers, and tomatoes in a bowl and mix.

For the dressing, combine the remaining ingredients (except the lettuce) in a small bowl and whisk thoroughly. Pour over the salad and mix to coat.

Put 1/2 cup of the lettuce on each of 4 plates and top with about 3/4 cup of the salad.

Note: For fines herbes, combine dried herbs such as thyme, winter savory, oregano, rosemary, marjoram, rubbed sage and dried basil. Make enough to keep on hand for future use.

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