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Cilantro Three-Bean Salad

Makes: 14 servings
Prep 20 mins Chill 2 hrs to 24 hrs
Cilantro Three-Bean Salad
  • 1/2  cup  cider vinegar
  • 3  tablespoons  salad oil
  • 2  teaspoons  packed brown sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1 15  ounce can  garbanzo beans (chickpeas), rinsed and drained
  • 1 15  ounce can  small white beans, rinsed and drained
  • 1 10  ounce package  frozen baby lima beans, thawed
  • 3  medium  carrots, coarsely chopped
  • 1/3  cup  snipped fresh cilantro
  • 1 - 2  fresh jalapeno or serrano chile peppers, seeded and finely chopped*
  •  Snipped fresh cilantro (optional)

1. 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.

2. 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)
  • Servings Per Recipe 14,
  • cal. (kcal) 107,
  • Fat, total (g) 3,
  • carb. (g) 16,
  • fiber (g) 4,
  • pro. (g) 5,
  • sodium (mg) 205,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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