This cold side salad is different than the usual version because it uses garbanzo beans, white beans, and lima beans.
- Makes: 8 servings
- Prep: 20 mins
- Marinate: 2 hrs
cup cider vinegar
cup salad oil
tablespoon dark brown sugar
teaspoon black pepper
15 ounce can chickpeas (garbanzo beans), rinsed and drained
15 ounce can small white beans, rinsed and drained
10 ounce package frozen lima beans, thawed
medium carrots, thinly bias-sliced (1 cup)
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)
- For dressing, in a small bowl whisk together the vinegar, oil, brown sugar, salt, and black pepper; set aside.
- 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.
- 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