Marinated Bean Salad

2           cups, each drained blackeyes, red kidney, and large lima beans or one 16-oz. can, drained
1⁄2        cup julienne carrot strips, about 2 inches x 1⁄4 inch, blanched
1⁄4        cup each green pepper and sliced celery
3⁄4        cup fat-free Italian dressing
Lettuce wedges or slices

Combine beans, carrot strips, green pepper and celery. Pour salad dressing over bean mixture. Cover and refrigerate 4 hours or longer. Drain bean mixture; reserve dressing. Place on serving platter with lettuce wedges; pass reserved dressing.  Makes 8 servings.

Nutritional Information per Serving:
Calories-190, (From Fat-17%), Protein-11g, Carbohydrate-35g, Fat-1g, Sodium-350 mg, Potassium-755 mg, Dietary Fiber-9g, Calcium-59 mg, Iron-4mg, Vitamin A-2187 iu, Vitamin C-8 mg, Cholesterol-0 mg

*For best results, soak and cook dry beans by preferred method.