2 cups, each drained blackeyes, red kidney, and large lima beans (one 16-oz. can each)
½ cup julienne carrot strips, about 2 inches x ¼ inch, blanched
¼ cup each green pepper and sliced celery
¾ cup fat-free Italian dressing
Lettuce wedges or slices

Combine beans, carrot strips, green pepper and celery.  Pour salad dressing over bean mixture.  Cover and refrigerate 4 hours or longer.  Drain bean mixture; reserve dressing.  Place on serving platter with lettuce wedges; pass reserved dressing.