Three-Bean Salad with Creamy Mustard Dill Dressing

1 cup canned chickpeas, rinsed and drained

1 cup canned Great Northern beans, rinsed and drained

1 cup canned kidney or red beans, rinsed and drained

½

cup finely chopped red onion

1 small red bell pepper, diced (optional)

1 small green bell pepper, diced (optional)

2 tablespoons fat-free or 2 percent Greek yogurt

1 tablespoon low-fat mayonnaise

1 tablespoon coarse seed mustard

1 teaspoon lemon juice

2 dashes hot pepper sauce

½

teaspoon salt

¼

teaspoon ground black pepper

2 teaspoon extra virgin olive oil

½

cup chopped fresh dill

¼

cup chopped flat-leaf parsley

In mixing bowl, combine beans with onion and peppers, if using.For dressing: Place in mini food processor the yogurt, mayonnaise, mustard, lemon juice, hot sauce, salt and pepper and whirl to combine. With the motor running, drizzle in oil. Add dressing to beans and mix to combine. If serving immediately, mix in dill and parsley. Or, cover the dressed beans and refrigerate for up to 8 hours, adding herbs just before serving. Serves four.@Recipe nutrition:Nutrition values per serving: 230 calories, 5 g fat (trace amount saturated), 36 g carbohydrates, 11 g fiber, 11 g protein, 390 mg sodium.American Institute for Cancer Research