- 1/2 cup canned kidney beans
- 1/2 cup canned chickpeas
- 1/2 cup fresh green beans, steamed, or 1/2 cup frozen green beans, thawed
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 tablespoon chopped red onion
- 1/4 cup diced red pepper
- 3 butter-lettuce leaves
- In a bowl, combine the kidney beans, chickpeas, green beans, oil, vinegar, onion, and red pepper.
- Divide the mixture evenly among the lettuce leaves and transfer to a plate.