Three Bean Salad With Fresh Cilantro and Walla Walla Onion

READY IN: 15mins
Recipe by COOKGIRl

Slightly adapted from Diabetic Living magazine, summer 2005. Go ahead and substitute another seasonal onion if you prefer. For less spice, substitute a milder pepper, such as poblano or anaheim.

Top Review by sheepdoc

This was easy and yummy. I used purple onions; a sweeter one might have been better, but I like onions. Canned beans are just the best invention! Made for My 3 Chefs 2013.

Ingredients Nutrition

  • Vinaigrette

  • 12 cup apple cider vinegar
  • 3 tablespoons grapeseed oil
  • 2 teaspoons brown sugar, packed
  • 14 teaspoon salt
  • 14 teaspoon cracked black pepper
  • Salad

  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (15 ounce) can small white beans, rinsed and drained (great northern or cannellini)
  • 1 (10 ounce) package baby lima beans, thawed
  • 3 medium carrots, coarsely chopped
  • 1 walla walla onion, cut into crescents
  • 13 cup fresh cilantro, chopped
  • 1 fresh jalapeno peppers or 1 fresh serrano pepper, seeded and finely minced


  1. In a non-reactive small bowl, combine the salad dressing ingredients and whisk well.
  2. In a large salad bowl combine all the salad ingredients. Pour the vinaigrette over the salad and toss to coat.
  3. Cover and chill until ready to serve. Best allowed to marinate at least 3 hours.
  4. Each serving is approximately 1/2 cup.

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