Classic Four-Bean Salad

Any combination of beans will do for this favorite picnic or potluck salad; try cannellini, adzuki, green, or fava beans.

Makes 6 servings

1 cup thawed frozen lima beans
1 cup canned red kidney beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup canned black beans, rinsed and drained
1 celery stalk, diagonally sliced
1/2 red onion, finely chopped
1 red bell pepper, seeded and diced
1/4 cup fat-free creamy peppercorn ranch salad dressing
1/4 teaspoon coarsely ground black pepper

In a large bowl, combine all of the ingredients. Refrigerate, covered, until the flavors are blended, at least 1 hour.

Per Serving (About 1 cup): 166 Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 g Chol, 353 mg Sod, 32 g Carb, 10 g Fib, 9 g Prot, 57 mg Calc.

POINTS value: 3.

Comments: We made this to go along side the Chalupa. It was good. We couldn't find the fat-free creamy peppercorn ranch so we just used the regular version. It still tasted pretty light. It had a lot of color, and it definitely is a good summer side dish.