Cilantro Three-Bean Salad
- For dressing, in a large bowl, whisk together cider vinegar, oil, brown sugar, salt, and pepper. Stir in garbanzo beans, white beans, lima beans, carrots, the 1/3 cup snipped cilantro, and the chile peppers. Cover and chill for 2 to 24 hours, stirring occasionally. Tote salad in an insulated container with ice packs.
- Transfer bean mixture to a serving bowl. If desired, garnish with additional snipped cilantro. Makes 14 servings.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Cilantro Three-Bean Salad)
- Per serving:
- 107 kcal cal.,
- 3 g fat
- 205 mg sodium,
- 16 g carb.,
- 4 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet