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3 + 3 Bean Salad

12 ounces cut green beans, cooked, drained
1 can (15 ounces) Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Dark Red Kidney beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1/4 cup sliced green onions and tops
Ginger Dressing (recipe follows)
2 to 3 teaspoons salt
1/2 teaspoon pepper

1. Combine all ingredients, tossing to mix well.

Makes 16 servings (about 2/3 cup each).

Ginger Dressing

1/2 cup canola oil
3/4 cup pineapple or apricot preserves
1/3 cup cider vinegar or rice wine vinegar
1/4 cup sugar
2 teaspoons minced gingerroot or 1 to 2 teaspoons ground ginger.

1. Mix all ingredients.

Makes about 1 2/3 cups

Nutrient Information Per serving: Calories 337; Fat 8g; % Calories from Fat 19; Potassium 941mg; Carbohydrate 59g; Folate 188mcg; Sodium 548mg; Calcium 162mg; Protein 13g; Dietary Fiber 16g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.