1/2 cup(s) vinegar, cider
3 tablespoon oil, salad
2 teaspoon sugar, brown (packed)
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 can(s) beans, garbanzo (chickpeas), (15 ounces) drained and rinsed
1 can(s) beans, white (small), (15 ounces) drained and rinsed
1 package(s) beans, lima, (10 ounces) thawed
3 medium carrot(s), coarsely chopped
1/3 cup(s) cilantro
1 pepper(s), jalapeno, seeded and finely chopped
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.
- Saturated Fat
- Dietary Fiber
- Total Fat
- Starch: 1
- Carb Choices