Three Bean Salad with Chili-Apricot Dressing

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  • Yield: 8 servings
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1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)

2 teaspoons balsamic vinegar

1 tablespoon fresh lime juice

1 teaspoon ground cumin

2 to 3 teaspoons chili powder


1 (19 oz.) can chick peas (garbanzo beans), rinsed and drained

1 (16 oz.) can red kidney beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

2/3 cup diced red and green bell peppers

1/3 cup diced red onion

3 tablespoons finely minced cilantro

Salt and pepper to taste

1 (10 oz.) bag blend of baby lettuces, greens, endive and radicchio


  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.