Three Bean Salad with Chili-Apricot Dressing

Prep Time 25 min
Cook Time N/A
Servings 8
Difficulty Easy


  • 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
  • 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


  • Step 1

    COMBINE preserves, vinegar, lime juice, cumin and chili powder in large bowl.

  • Step 2

    STIR in chick peas, kidney beans, black beans, bell peppers, red onion and cilantro until blended. Season to with salt and pepper.

  • Step 3

    DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens.

Sign up for Smucker's news and offers!
* indicates required fields.
Sorry we encountered an error.
Thank you for signing up!

Check your email for special savings and our newsletter!

Thank You!