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Honey-Orange Bean and Vegetable Slaw

1 can (15 ounces) Red Kidney or Large Lima beans or 1 1/2 cups cooked dry-packaged Red Kidney or Large Lima beans rinsed, drained
1 can (15 ounces) Navy or Garbanzo beans or 1 1/2 cups cooked dry-packaged Navy or Garbanzo beans, rinsed, drained
1 can (15 ounces) Pinto or Red beans or 1 1/2 cups cooked dry-packaged Pinto or Red beans rinsed, drained
2 cups thinly sliced red cabbage
1 cup small broccoli florets
1/3 cup raisins
1/3 cup sliced dried apricots
1/3 cup walnut pieces
Honey-Orange Dressing (recipe follows)

1. Combine all ingredients, except Honey-Orange Dressing, in salad bowl. Drizzle Honey- Orange Dressing over and toss.

Makes 8 servings (about 3/4 cup each).

Honey-Orange Dressing

1/3 cup cider vinegar
1/4 - 1/3 cup honey
3 tablespoons frozen orange juice concentrate
2 tablespoons canola oil
2 teaspoons poppy seeds

1. Mix all ingredients.

Makes about 1 cup

TIP: One cup bottled sweet-sour salad dressing or sweet French dressing can be substituted for the Honey-Orange Dressing.

Nutrient Information Per serving: Calories 297; Fat 8g; % Calories from Fat 22; Calcium 98mg; Carbohydrate 49g; Folate 118mcg; Sodium 412mg; Potassium 703mg; Protein 12g; Dietary Fiber 10g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.