Edamame, kidney bean & chick pea salad
By corvettemary
Rate this recipe
4.4/5
(5 Votes)

Ingredients
- 2 C. frozen sweet soybeans (edamame)
- 1 15 oz. can kidney beans, rinsed & drained
- 1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
- 1/2 C. thinly sliced red onion
- 1/2 C. chopped fresh cilantro
- 1/4 C. olive oil
- 1 t. finely shredded lime peel
- 1/4 C. lime juice
Details
Servings 5
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
Thaw & drain soybeans in colander, rinse with cold water. In large bowl combine soybeans, kidney beans, garbanzo beans, onion & cilantro. In a small bowl whisk together oil, lime peel, lime juice & 1/2 t. salt. Pour over bean mixture and toss to coat. Cover and refrigerate at least 3 hours and up to 24 before serving. Stir well before serving.
You'll also love
-
Memphis-Style Hickory-Smoked Beef... 4.8/5 (4 Votes)
-
Rustic Italian Tortellini Soup... 4.6/5 (7 Votes)
-
Banana Brunch Punch 4.8/5 (4 Votes)
-
SEARED SCALLOPS IN MUSHROOM BROTH 4.8/5 (4 Votes)
-
White Bean & Roasted Garlic Dip 4.5/5 (25 Votes)
-
Chocolate Black Bean Blender... 4.2/5 (12 Votes)
-
Bush’s Best Three Bean Chili 4.2/5 (41 Votes)
-
Cucumber and Baby Pea Salad 4.5/5 (11 Votes)
Review this recipe