1 (15 oz.) can Mexe beans, preferably Old El Paso
1 (15 oz.) can wax beans
1 (15 oz.) garbanzo beans
1/2 c. chopped celery
1/2 c. chopped green pepper
1/3 c. chopped green onions
4 tbsp. chopped ripe olives
4 tbsp. chopped pimento
4 tbsp. chopped green olives
1/4 c. chunky bleu cheese dressing (reduced calories)
2 tbsp. Grey Poupon Dijon mustard

Drain all liquid from beans. Mix all ingredients with dressing. Put in lettuce lined bowl. Garnish with tomato chunks and 2 tablespoons of shredded sharp Cheddar or Monterey Jack cheese.