1 carrot, chopped
1/2 sm. onion, chopped
1 stalk celery, sliced
1/2 c. water
1/4 c. vinegar
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. beef bouillon
1/4 tsp. celery seed
1 (15 oz.) can black beans, rinsed & drained
1 (8 oz.) red kidney beans, drained
1 (5 oz.) can chunk style chicken

Stir fry carrot, onion and celery. Mix in bowl of water, vinegar, sugar, cornstarch, beef bouillon and celery seed. Add to skillet and cook until hot. Stir in black beans, red kidney beans and chunk style chicken. Cook until hot. Serve on top of lettuce leaves. Garnish with onion.