Three-Bean Salad

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



by 1  person


add your rating
add a comment
Servings: 8
Prep Time: 20 mins
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2/3  cup 
    cider vinegar
  • see savings
    On Sale
    1/4  cup 
    salad oil
  • see savings
    On Sale
    1   tablespoon 
    dark brown sugar
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    black pepper
  • see savings
    On Sale
    1  15  ounce can 
    chickpeas (garbanzo beans), rinsed and drained
  • see savings
    On Sale
    1  15  ounce can 
    small white beans, rinsed and drained
  • see savings
    On Sale
    1  10  ounce package 
    frozen lima beans, thawed
  • see savings
    On Sale
    2   
    medium carrots, thinly bias-sliced (1 cup)
  • see savings
    On Sale
    2   
    small fresh jalapeno or serrano peppers, seeded and finely chopped
  • see savings
    On Sale
    1/3  cup 
    snipped fresh cilantro
  • see savings
    On Sale
     
    Lime wedges (optional)
  • see savings
    On Sale
     
    Chopped jalapeno pepper (optional)
  • see savings
    On Sale
     
    Kosher salt, sea salt, or regular salt (optional)
  • see savings
    On Sale
     
    Bottled hot pepper sauce (optional)
  • see savings
    On Sale
     
    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
Add Your Review
 Articles
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
Fabulous Fennel: Perfect for Salads, Soups & More
... with the vegetable's fresh, crunchy taste when raw. But DO try it in a salad like this Grapefruit and Radicchio Salad... it in place of celery in salads and soups. Cream of Roasted Fennel Soup (shown at top) is much more exciting... than plain old celery soup! 4. Don't throw away the fronds. They make a great garnish to salads like... read more...
Beautiful Blood Oranges for Salads, Desserts and More
... into season. Try it in a salad of Asparagus with Blood Oranges and Shallots or in this Flourless Chocolate.... Try slices of blood oranges in salads like Green Bean and Blood Orange Salad, Fennel and Orange Salad... or Blood Orange and Watercress Salad. Use blood oranges in place of oranges and in savory dishes like Pan... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products