Three-Bean Salad

This cold side salad is different than the usual version because it uses garbanzo beans, white beans, and lima beans.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Marinate: 2 hrs
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Three-Bean Salad
Ingredients
2/3
cup cider vinegar
1/4
cup salad oil
1
tablespoon dark brown sugar
1/2
teaspoon salt
1/4
teaspoon black pepper
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
1
15 ounce can small white beans, rinsed and drained
1
10 ounce package frozen lima beans, thawed
2
medium carrots, thinly bias-sliced (1 cup)
2
small fresh jalapeno or serrano peppers, seeded and finely chopped
1/3
cup snipped fresh cilantro
 
Lime wedges (optional)
 
Chopped jalapeno pepper (optional)
 
Kosher salt, sea salt, or regular salt (optional)
 
Bottled hot pepper sauce (optional)
 
Fresh cilantro sprigs (optional)
Directions
  1. For dressing, in a small bowl whisk together the vinegar, oil, brown sugar, salt, and black pepper; set aside.
  2. In a large plastic bag set in a deep bowl combine chickpeas, white beans, lima beans, carrots, jalapeno or serrano peppers, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally.
  3. Transfer to a serving bowl. Serve with lime wedges, chopped jalapeno, coarse salt, bottled hot pepper sauce, and cilantro sprigs, if desired. Makes 8 servings.
Nutrition Facts (Three-Bean Salad)
    Per serving:
  • 221 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 576 mg sodium,
  • 30 g carb.,
  • 8 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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