Triple Bean Salad

Makes 4 servings
Serving Size 1 cup

• 1 (14 1/2-ounce) can green beans, drained
• 1 (15 1/2-ounce) can wax beans, drained and rinsed
• 1 (15 1/2-ounce) can dark kidney beans, drained
• 1/4 cup sliced green onions
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon EQUAL Measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful
• 1 teaspoon dried basil leaves
• 1 small clove garlic, minced
• 1/4 teaspoon fresh ground pepper

Spicy Bean Salad

Makes 8 Servings

INGREDIENTS:
• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Easy Bean Salad

Makes 10 servings

1/2 cup low-fat Italian salad dressing
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained
1 15-ounce can black-eyed peas, drained
1 10-ounce package frozen Fordhook lima beans, thawed completely
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and chopped
1/2 medium onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Toss all ingredients together. Serve cold or at room temperature. May be covered and stored in the refrigerator for several days.