Nutrition Facts

Close

Nutrition facts per serving:

  • 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 base on a 2,000 calorie diet
    Print: Page | 3x5 | 4x6

    Cilantro Three-Bean Salad

    Makes: 14 servings
    Prep 20 mins
    Chill 2 hrs to 24 hrs
     

    Views Nutrition Facts

    Ingredients

    • 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)

    Directions

    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.

    Transfer bean mixture to a serving bowl. If desired, garnish with additional snipped cilantro.

    Note

    Note:
    • 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.
    Cilantro Three-Bean Salad


     
     
    ADVERTISER