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Three Bean Salad with Chili-Apricot Dressing
Source: Smucker's

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

Prep Time: 30 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
, 1 Vegetables , 3 1/2 Starch , 1 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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1 cup  Smucker's® Low Sugar™ Apricot Preserves
2 tsp  balsamic vinegar
1 tbsp  fresh lime juice
1 tsp  ground cumin
2 tsp  powdered chili pepper

19 oz  canned garbanzo beans
16 oz  red kidney beans, canned and drained
15 oz  canned black beans
1 each  small green bell peppers
1 each  small red bell peppers
0.3333 cup  fresh chopped red onion
3 tbsp  fresh cilantro
1 pinch  salt and pepper
10 oz  romaine lettuce
  1. For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
  2. 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.
  3. 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.

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