- 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