Three-Bean Salad

This cold side salad is different than the usual version because of the beans used.



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Servings: 8
Prep Time: 20 mins
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Ingredients
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    2/3  cup 
    cider vinegar
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    1/4  cup 
    salad oil
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    1   tablespoon 
    dark brown sugar
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    1  15  ounce can 
    chickpeas (garbanzo beans), rinsed and drained
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    1  15  ounce can 
    small white beans, rinsed and drained
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    1  10  ounce package 
    frozen lima beans, thawed
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    2   
    medium carrots, thinly bias-sliced (1 cup)
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    2   
    small fresh jalapeno or serrano peppers, seeded and finely chopped
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    1/3  cup 
    snipped fresh cilantro
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    Lime wedges (optional)
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    Chopped jalapeno pepper (optional)
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    Kosher salt, sea salt, or regular salt (optional)
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    Bottled hot pepper sauce (optional)
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    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 information
Per Serving: cal. (kcal) 221, Fat, total (g) 8, chol. (mg) 0, sat. fat (g) 1, carb. (g) 30, fiber (g) 8, pro. (g) 9, vit. A (RE) 463.6, vit. C (mg) 8.27, sodium (mg) 576, calcium (mg) 60.58, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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Light Three-Bean Salad
Light Three-Bean Salad

This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

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