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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Three Bean Salad with Chili-Apricot Dressing

Source: Smucker's

Chickpeas, black beans and kidney beans are tossed in a sweet and savory dressing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	335.5

Total Carbs	62.1 g

Dietary Fiber	19.0 g

Sugars	16.2 g

Total Fat	2.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.5 g

Potassium	63.2 mg

Protein	17.4 g

Sodium	355.0 mg

Dietary Exchanges 2.1 Fat, 0.5 Vegetables, 0.0 Fruits, 3.1 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.