3+3 BEAN SALAD

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

Combine all ingredients for the salad together, tossing to mix well.

GINGER DRESSING
(Makes about 1 2/3 cups)

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

Mix all ingredients for the dressing together.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 16 servings (about 2/3 cup each)

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

Source: U.S. Dry Bean Council