Edamame, kidney bean & chick pea salad

By corvettemary

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

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.