1 lg. yellow pepper, cut into 1/2 inch chunks
1/2 c. chopped parsley
1/4 c. diced red onion
2 (16 oz.) cans pinto beans, drained and rinsed
1 (8 oz.) bottle Dijon vinaigrette salad dressing
1/2 med. sized head iceberg lettuce, thinly sliced

About 15 minutes before serving: In medium bowl, combine first 5 ingredients. Line plate with lettuce; top with bean mixture. Makes 8 servings; about 295 calories per serving.