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Three-Bean Salad with Tangy Coriander-Chili Dressing

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Servings: Serves 4

Cook Time: 0 minutes

Prep Time: 20 minutes


1 (15oz) can kidney beans, rinsed and drained
1 (15 oz) can roasted chickpea, rinsed and drained
1 (15 oz ) can black beans, rinsed and drained
1/2 cup lemon juice
2 tablespoons extra-virgin olive oil
4 whole garlic cloves, finely minced
1/2 teaspoon chili pepper flakes, or to taste
3 tablespoon cilantro leaves
1 pinch salt and freshly ground black pepper, to taste


1. Mix beans and corn in large bowl and set aside. In a blender, mix the juice, oil, garlic, chili flakes, and cilantro (coriander). Puree until smooth and well blended. Adjust seasonings, adding salt and pepper to taste. Toss beans and corn with dressing.
2. Cover and chill, stirring occasionally, 3 to 4 hours or overnight.
Courtesy of Taste for Life
Recipe From the American Institute for Cancer Research

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 68 kcal (3%)
Calories from Fat 81 kcal (0%)
Total Fat 9 g (13%)
Saturated Fat 3 g (15%)
Cholesterol 0 mg (0%)
Sodium 48 mg (2%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 2 g (8%)
Protein 2 g (3%)
Vitamin A 56 IU (1%)
Vitamin C 9 mg (15%)
Calcium 7 mg (0%)
Iron 4 mg (6%)

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