1 (10 oz.) pkg. frozen lima beans
2 (15 or 16 oz.) cans red kidney beans, drained
1 (16 oz.) can garbanzo beans, drained
2 c. sliced celery
3/4 c. Italian salad dressing
1/2 tsp. salt
1/4 tsp. ground pepper
Lettuce

Early in the day: Cook lima beans as directed; drain. In large bowl, combine lima beans and remaining ingredients, except lettuce. Cover and refrigerate, tossing occasionally.

To serve: Line salad bowl with lettuce. Spoon salad mixture onto leaves. Makes 4 servings.