Sunday, July 20, 2008

Three Bean Salad

2/3 cup cider vinegar
1/4 cup salad oil
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1 15-ounce can small white beans, rinsed and drained
1 10-ounce package frozen lima beans, thawed
2 medium carrots, thinly bias-sliced (1 cup)
2 small fresh jalapeno or serrano peppers, seeded and finely chopped*
1/3 cup snipped fresh cilantro


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. Makes 8 servings.

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