Recipe: Confetti Bean Salad (with diced tomatoes, corn, and Italian dressing)

CONFETTI BEAN SALAD

1 (15 ounce) can Garbanzo beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Garbanzo beans)*
1 (15 ounce) can Red Kidney beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Red Kidney beans)*
1 (15 ounce) can Pinto beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Pinto beans)*
1 (14 1/2 ounce) can diced tomatoes with roasted garlic, undrained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (8 ounce) jar mushrooms and garlic, drained
1/2 cup fat-free Caesar Italian salad dressing
2 teaspoons Italian seasoning
1/4 teaspoon pepper

Mix all ingredients. Serve at room temperature; can be chilled or heated as desired.

*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 8 servings (about 1 cup each)

Nutrient Information - Per serving: Calories 208; Fat 2g; % Calories from Fat 7; Carbohydrate 40g; Folate 114mcg; Sodium 955mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg

Source: U.S. Dry Bean Council