Mediterranean Bean Salad

1 can (15 ounces) garbanzo beans, rinsed and drained

1 can (15 ounces) butter beans, rinsed and drained (cooked fresh beans may be substituted)

1 can (15 ounces) dark red kidney beans, rinsed and drained

½ small red onion, chopped fine

1 celery rib, chopped fine

2-4 garlic cloves, minced

½-1 cup fresh parsley, chopped fine

¼ cup fresh basil, chopped fine (or 1 tablespoon)

1 tablespoon fresh rosemary, chopped fine

2 tomatoes, diced

Dressing

3 tablespoons extra-virgin olive oil

1 tablespoon vinegar (either white wine or apple cider work well)

1 lemon, juiced

½ tablespoon dried Italian seasoning

Salt and freshly ground pepper to taste

In large bowl combine beans. Gently mix in onion, celery, garlic, parsley, basil and rosemary, adding tomatoes last to keep them from unnecessarily breaking apart.

In separate mixing bowl whisk together dressing ingredients. Add dressing to beans and toss gently to coat. Chill for at least 1 hour to allow beans to absorb the flavor of the dressing. Re-toss gently and serve.

Serves eight.

Nutrition values per serving: 190 calories, 7 g fat (less than 1 g saturated), 26 g carbohydrates, 8 g fiber, 9 g protein, 228 mg sodium.

American Institute for Cancer Research