2          cups cooked chicken, cut into 1/2-inch cubes

2          cups cooked*, drained red kidney or pink beans or one 16-oz. can, drained

1/2       cup sliced celery

2          tablespoons each chopped parsley and green onion

2          tablespoons white wine vinegar

2          tablespoons oil

1          tablespoon lemon or lime juice

1          clove garlic, minced

1/2 -3/4 teaspoon salt

1/8       teaspoon each pepper, red pepper and tarragon

Combine chicken, beans, celery, parsley and green onion. Mix remaining ingredients well and toss with bean mixture. Cover and chill thoroughly. Makes 4 to 6 servings.

Chef’s tip: Salad is especially attractive when arranged on lettuce-lined platter with baby carrots

Nutritional Information per Serving:

Calories-196, (From Fat-37%), Protein-18g, Carbohydrate-12g, Fat-8g, Sodium-316 mg, Potassium-359 mg, Dietary Fiber-5g, Calcium-31 mg, Iron-2mg, Vitamin A-220 iu, Vitamin C-5 mg, Cholesterol-42 mg

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

Source: calbeans.org/republished with permission