Name: Six-Bean Party Salad
Yield: 10 servings
Ingredients: 2 romaine lettuce hearts; 1 can (about 8 ounces) reduced-sodium lima beans, rinsed and drained; 1 can (about 15 ounces) reduced-sodium pinto beans, rinsed and drained; 1 can (about 15 ounces) reduced-sodium dark red kidney beans, rinsed and drained; 1 can (about 15 ounces) reduced-sodium chickpeas, rinsed and drained; 1 can (about 15 ounces) reduced-sodium black beans, rinsed and drained; 1 can (about 15 ounces) reduced-sodium pigeon peas, rinsed and drained; 1/2 cup reduced-fat Italian salad dressing

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Ingredients

2 romaine lettuce hearts
1 can (about 8 ounces) reduced-sodium lima beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium pinto beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium dark red kidney beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium chickpeas, rinsed and drained
1 can (about 15 ounces) reduced-sodium black beans, rinsed and drained
1 can (about 15 ounces) reduced-sodium pigeon peas, rinsed and drained
1/2 cup reduced-fat Italian salad dressing

Directions

Yield:
10 servings

Serving size:
1 cup salad

Set aside 10 romaine lettuce leaves for garnish. Thinly slice remaining lettuce leaves; place in large bowl.

Add beans and dressing to lettuce; toss gently to coat.

Stand lettuce leaf upright in each of 10 glasses. Spoon 1 cup salad mixture into each glass.

Calories: 224 calories, Carbohydrates: 40 g, Protein: 13 g, Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 1 mg, Sodium: 392 mg, Fiber: 11 g

Exchanges per serving: 2 1/2 Bread/Starch, 1 Meat.