A superb recipe for marinated bean salad with three types of beans, cherry tomatoes, red and yellow bell peppers, celery, red onion and fresh herbs, tossed in a citrus vinaigrette.

Marinated Bean Salad

1 (15-ounce) can light red kidney beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can garbanzo beans, rinsed, drained
3 cups halved cherry tomatoes
1 1/2 cups chopped red and yellow bell peppers
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup minced fresh mint or cilantro
1/4 cup minced parsley
1/4 teaspoon pepper

Citrus Vinaigrette:
1/2 cup orange juice (about 1 orange)
1/3 cup grapefruit juice
2 tablespoons lemon juice
1 tablespoon canola or vegetable oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce

1. Mix all ingredients for bean salad in a large bowl.
2. For Citrus Vinaigrette: Combine all ingredients in a blender; process until smooth. Pour over salad and toss.

Makes 6 servings (about 1 1/3 cups each).

Tip: A balsamic or red wine vinaigrette may be used in place of the citrus vinaigrette.

Recipe provided courtesy of The Bean Education & Awareness Network.