Cilantro Three-Bean Salad

Ingredients

• 1/2  cupcider vinegar
• 3  tablespoonssalad oil
• 2  teaspoonspacked brown sugar
• 1/4  teaspoonsalt
• 1/4  teaspoonground black pepper
• 1  15-ounce cangarbanzo beans (chickpeas), rinsed and drained
• 1  15-ounce cansmall white beans, rinsed and drained
• 1  10-ounce packagefrozen baby lima beans, thawed
• 3  mediumcarrots, coarsely chopped
• 1/3  cupsnipped fresh cilantro
• 1  to 2fresh jalapeno or serrano chile peppers, seeded and finely chopped*
•   Snipped fresh cilantro (optional)
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Directions

1. 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.

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

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.