Bean Salad over Greens

Source: dLife

Lettuce leaves topped with black beans and sweet red peppers.

Nutrition Facts
Makes 12 servings
Amount Per Serving
Calories	107.4
Total Carbs	16.8g
Dietary Fiber	5.8g
Sugars	1.7g
Total Fat	1.5g
Saturated Fat	0.1g
Unsaturated Fat	1.4g
Protein	5.6g
Sodium	342.4mg
Dietary Exchanges Fat , Starch 1, Vegetable 1/2, Very Lean Meat 1/4
See the Detailed Nutritional Analysis
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30 oz Beans, black, canned, drained
15 oz Beans, cannellini, canned, drained
2 medium red bell peppers , seeded and chopped (use small, sweet peppers)
1 cup fresh chopped green onion
0.25 cup fresh cilantro, chopped
2 tbsp fresh lime juice
2 tsp olive oil
1 medium garlic cloves, minced
0.25 tsp salt
6 cup romaine lettuce leaf, torn to desired size (other lettuce can be substituted)

1 In a large bowl, combine black beans, cannellini beans, red peppers, onions, and cilantro. Toss to mix.
2 In a small bowl, combine lime juice, oil, garlic, and salt, stirring well with a wire whisk. Pour lime juice mixture over bean mixture, tossing well.
3 Cover and chill at least 30 minutes.
4 To serve, arrange 1/2 cup lettuce on each of 12 salad plates, and top each serving with 1/2 cup bean mixture.

Add peppers if you like it spicy.