THREE BEAN SALAD WITH CHILI-APRICOT DRESSING

Three Bean Salad with Chili-Apricot Dressing image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

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CHILI-APRICOT DRESSING:
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
THREE BEAN SALAD:
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

Steps:

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.