Three-Bean Salad

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

Three-Bean Salad
20 mins
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  • 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)
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) 463.61, 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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