Three-Bean Salad

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

Three-Bean Salad
20 mins
  • 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)
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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 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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