Cilantro Three Bean Salad

Better Homes and Gardens
Try a new twist on a classic salad. This Latin-inspired dish offers the fresh flavor of herbs and a just a hint of heat. While the mild beans let the dressing take the lead, this recipe could be created with any canned beans you have on hand.
Prep Time 20 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine Mexican
Servings 14
Calories 120 kcal


  • 1 can (15-ounces) garbanzo beans (chickpeas)
  • 1 can (15-ounces) white beans
  • 1 packages (10-ounces) frozen baby lima beans, thawed
  • 3 medium carrots
  • 1/3 cup fresh cilantro
  • 1-2 jalapeño peppers
  • 1/2 cup cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Wipe off tops of cans. Rinse and drain canned beans. Wash all fresh produce. Chop or grate carrots. Seed and chop jalapeños. Dry cilantro with a paper towel and chop.
  • 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, cilantro and the jalapeño peppers.
  • Cover and chill for at least 2 hours, stirring occasionally.


Smart Shopping Tips:
  • Store brands of canned and frozen vegetables are a better value.
  • Look for low or reduced sodium versions of canned vegetables.
  • Fresh cilantro can be stored by placing the stems in a small jar with a little water in the bottom. Cover with a plastic bag and store in the refrigerator. The herbs will last a week or more.
Cooking & Serving Tips:
  • Use any variation of beans.
  • Add other vegetables for added flavor and color.
  • Instead oil and vinegar you can use light Italian dressing.
  • Experiment with other fresh herbs such as parsley, basil or dill.
  • Place in single-serve containers for family members to pack in their lunch boxes.
Translate »