Three Bean Salad with Chili-Apricot Dressing

Ingredients:

CHILI-APRICOT DRESSING
•	1 (10.25 oz.) jar Smucker's® Low Sugar™ Reduced Sugar Apricot 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

Directions:

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.