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)
Preparation
Prepare lima beans according to package directions. Transfer to a medium bowl. Set aside to cool.
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.
