Layered Bean Salad
|(1) 15-oz can each pinto, black and garbanzo beans, and lentils|
|2 lbs asparagus, cut into 1½-inch pieces|
|½ cup celery, sliced|
|½ cup red onion, sliced|
|1 cup corn kernels|
|1 cup canned beets, diced and drained|
|½ cup radish, thinly sliced|
|½ cup fresh parsley, chopped|
|¾ cup Maple Grove Farms Champagne Vinaigrette|
Drain and rinse each can of beans until the water runs clear. Drain well. Blanch the asparagus in boiling salted water for 2 minutes. Shock in cold water and drain well.
Layer the salad in a tall glass bowl or trifle dish, drizzling each layer with an equal amount of dressing. Place the ingredients in the bowl in the following order: pinto beans, celery, red onion, black beans, garbanzo beans, corn, asparagus, and lentils. Garnish the top with beets, radish, and parsley. Squeeze the juice of the lemon over top of salad.
Salad can be prepared up to 12 hours in advance. Refrigerate until ready to serve.
Makes 12 — 14 servings
Per serving: 187 calories; 6g total fat; 1g saturated fat; 0mg cholesterol; 136mg sodium; 27g total carbohydrates; 9g protein;