Skinny Tangy Triple Bean Salad

• Vegan
• Gluten free

• Produce

  • 1 can Cannellini beans
  • 3 Carrots, medium
  • 1 can Chick peas
  • 1/3 cup Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 Jalapeno or serrano chile peppers, fresh
  • 1 package Lima beans, frozen

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Brown sugar, packed
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola oil
  • 1/2 cup Cider vinegar

Found on bettycrocker.com

Description

Ingredients

• 1 package (9 oz) frozen lima beans
• 1/2 cup cider vinegar
• 3 tablespoons canola oil
• 2 teaspoons packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (19 oz) cannellini beans, rinsed and drained
• 1 can (15 oz) chick peas, rinsed and drained
• 3 medium carrots, coarsely chopped
• 1/3 cup snipped fresh cilantro
• 1 to 2 fresh jalapeño or Serrano chile peppers, seeded and finely chopped
• Snipped fresh cilantro (optional)

Directions

• 1 Prepare lima beans according to package directions. Transfer to a medium bowl. Set aside to cool.
• 2 Meanwhile, for dressing: In a large bowl, whisk together vinegar, oil, brown sugar, salt, and pepper. Stir in lima beans, cannellini beans, Chick Peas, carrots, the 1/3 cup cilantro, and the chile peppers. Cover and chill for 2 to 24 hours, stirring occasionally. To tote, place salad in an insulated container with ice packs. Transfer salad to a serving bowl. If desired, garnish with additional cilantro.

Nutrition